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)
Note: Some Indian makets sell tamarind extract. This can not be used to make this water.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Cup (426g)|
|Recipe Makes: 1.5|
|Calories from Fat: 8 (2%)|
|Amt Per Serving||% DV|
|Total Fat 0.9g||1 %|
|Saturated Fat 0.4g||2 %|
|Monounsaturated Fat 0.3g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 52.9mg||2 %|
|Potassium 937.8mg||25 %|
|Total Carbohydrate 93.3g||27 %|
|Dietary Fiber 7.6g||30 %|
|Sugars, other 85.7g|
|Protein 4.2g||6 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 357
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