Tamarind Water

2 reviews, 4 star(s). 100% would make again

Ready in 1 hour

Try this Tamarind Water recipe, or contribute your own.


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

Original recipe makes 1.5



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.

Verified by stevemur
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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!
6y ago

[I posted this recipe.]
KeithBaker 10y ago

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