Try this Tamarind Water recipe, or contribute your own.
Suggest a better description1) 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.
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Serving Size: 1 Cup (426g) | ||
Recipe Makes: 1.5 | ||
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Calories: 357 | ||
Calories from Fat: 8 (2%) | ||
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Amt Per Serving | % DV | |
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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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