Tamarind Syrup
This tamarind syrup is extremely versatile! Use it to make cocktails, agua de tamarindo, or for cooking in Southeast/South Asian dishes.
- Prep time
- 1 hr 10 min
- Cook time
- 10 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Remove and discard the shells and stringy parts from the tamarind.
- 2
Soak the tamarind in boiling hot water for an hour to soften.
- 3
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.
- 4
Add brown sugar or grated piloncillo (unrefined cane sugar). You can adjust the amount of sugar to your liking!
- 5
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.
- 6
Let it cool completely before storing in a glass container. Keep in the fridge for up to 3 months.