Tamarind Liquid Recipes

TAMARIND JUICE RECIPE

Steps:

• Use your fingers to crack the brown tamarind shells and remove the stalk from the pulp.
• Place the pulp in a large heatproof bowl then carefully pour the warm water over the raw fruit.
• Allow the tamarind to sit in the water for 5-10 minutes so it begins to soften.
• Pour the contents of the bowl into a tall blender like a vitamix and also add fresh ginger now if you are using it, Do this in batches if required to accommodate the volume of liquid.
• On the lowest setting, pulse the tamarind for 15-10 seconds so the seed separates from the pulp. The liquid will be dark cloudy brown hue and the seeds should settle at the bottom of the container. Repeat this step if necessary to ensure the seeds have pulled apart.
• Pour the tamarind juice into a mesh/cheese cloth or sieve and squeeze and strain the remaining juice. Work in batches if need be.
• Finally sweeten the juice with coconut nectar, vanilla and serve with ice.

TAMARIND JUICE RECIPE

Steps:

• In a deep glass bowl or pitcher, place the sweet tamarind pods, chopped ginger, and boiling water.
• Stir to ensure all the tamarind pods are entirely submerged in water. It is natural for the ginger to float.
• If you don't have fresh tamarind pods, you can use one large jar of organic tamarind paste.
• Using a spoon or whisk, whip the tamarind mixture from the bottom up to release any seeds.
• Place a strainer over a clean pitcher and use the filter and a spoon to separate the seeds from the tamarind pulp.
• Pour 4 cups of chilled water into the pitcher and onto the tamarind pulp, along with the juice of one lime and organic cane sugar to taste. Stir until all the sugar is dissolved.
• Chill and Serve. It is natural for the drink to separate.

TAMARIND LIQUID RECIPE

Steps:

• Gently simmer the tamarind pulp in 4 cups water for 10 minutes. Remove from the heat, cover and let sit for 30 minutes.
• Press the softened pulp through a sieve, breaking up the pulp and, if necessary, pouring some already-strained liquid through a second or third time to loosen the pulp enough to extract all the liquid. Discard the solids. You should have about 3 cups. Refrigerate tamarind liquid for up to a week or measure it into ice-cube trays and freeze for convenient future use.

TAMARIND JUICE

Steps:

• In a teakettle bring water to a boil.
• Place the tamarind pulp in a heatproof mixing bowl or baking dish.
• Add lime juice if using it.
• Pour boiling water over the tamarind.
• Stir in sugar and/or honey.
• Cover and allow to stand several hours or overnight.
• Strain the tamarind water through a strainer or clean cloth.
• Dilute with more water and add more sugar or honey to taste.
• Refrigerate and serve over ice.
• As variations, a few spoonfuls of cinnamon, vanilla, or grated ginger may be combined with the tamarind pulp before the water is added.