Tamarind Syrup
This tamarind syrup is extremely versatile! Use it to make cocktails, agua de tamarindo, or for cooking in Southeast/South Asian dishes.
Servings: 5 cups
Ingredients
- 1 lb dried tamarind pods (peeled)
- 4 cups boiling hot water
- 1.5 cups brown sugar or piloncillo (unrefined whole cane sugar)
- 1 lime
- pinch of salt
Instructions
- Remove and discard the shells and stringy parts from the tamarind.
- Soak the tamarind in boiling hot water for an hour to soften.
- Pour the water and softened tamarind over a sieve and into a pot, pushing it through constantly with a spatula. Push the pulp through until there are only the seeds and sacks left.
- Add brown sugar or grated piloncillo (unrefined cane sugar). You can adjust the amount of sugar to your liking!
- Bring to a gentle simmer for 5-10 minutes, stirring occasionally. Then turn off the heat and add the juice of 1 lime and a pinch of salt. Mix well.
- Let it cool completely before storing in a glass container. Keep in the fridge for up to 3 months.
Notes
- Do not store in plastic or metal: Tamarind is very high in acidity and can possibly react with/degrade the materials, potentially affecting the syrups flavor and safety.
- Shelf Life: Tamarind syrup will keep in the refrigerator for about 2-3 months. Make sure to keep it sealed tightly to prevent air from altering its flavor.
- Consistency: If the syrup is too thick for your liking, you can add a little water to reach the desired consistency. For a thicker syrup, cook it a bit longer to reduce the liquid.
Nutrition
Serving: 1cup | Calories: 472kcal | Carbohydrates: 123g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 54mg | Potassium: 671mg | Fiber: 5g | Sugar: 99g | Vitamin A: 34IU | Vitamin C: 7mg | Calcium: 132mg | Iron: 3mg
