Tamarind Water

Ready in 1 hour

Try this Tamarind Water recipe, or contribute your own. "Caribbean" and "Sauces" are two of the tags cooks chose for Tamarind Water.

"I used to have tamarind water in Panama City, but wasn't sure how my mother used to prepare it. This recipe is perfect. I put some brown sugar, cooled it and voila!"

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Top-ranked recipe named "Tamarind Water"

4 avg, 2 review(s) 100% would make again

Ingredients

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8 onces Tamarind Pods; or 1/2 cup peeled pulp
1 3/4 cups Water; hot

Original recipe makes 1.5

Cups  

Preparation

1) If using Tamarind pods, Peel the skin off with a paring knife. Break the pulp into 1 inch pieces and place in a blender with 1 cup of hot water. Let the Tamarind soften for about 5 minutes.

2) Run the blender in short bursts at low speed for 15 to 30 seconds to obtain a thick brown liquid. Don't overblend, or you'll break up the seeds. Pour the resulting liquid through a strainer, pressing hard with a wooden spoonto extract the juices, scraping the underneath side of the strainerwith a spatula.

3) Return the pulp in the strainer to the blender andadd the remaining 3/4 cup hot water. Blend again and pour the miture through the strainer, pressing well to extract the juices. Store in a tightly covered container in the refrigerator for up to 5 days; or freeze for several months (freeze in plastic ice cube trays for convienient pre-measured portions.

(Can be found in puree in some markets eliminating need for recipe)

Hispanic Markets

Asian Markets

Carribbean Markets

Note: Some Indian makets sell tamarind extract. This can not be used to make this water.

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 357 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I used to have tamarind water in Panama City, but wasn't sure how my mother used to prepare it. This recipe is perfect. I put some brown sugar, cooled it and voila!
4 years ago
[I posted this recipe.]
KeithBaker 8 years ago
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