Tamarind Sharbat Recipes

TAMARIND SHERBET

Steps:

• MethodSoak the tamarind over night in double the quantity of water, remove the seeds from the tamarind in the morning and sieve it.Heat a non-stick pan, add the prepared tamarind juice and sugar or jaggery and boil till it thickens.Remove from the flame allow to cool and filled in a sterilized bottle.
• For the ServingPut 2-5 tsp of the prepared tamarind juice, add the roasted cumin powder, black pepper powder, black salt, fresh mint and top it with little cold water, stir well and serve chilled.

TAMARIND SHARBAT

Steps:

• Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
• Stir while sugar dissolves.
• You should have a syrup the consistency of maple syrup.
• If it's thicker add a bit of water and cook another minute.
• This will thicken up a bit when cool but still pourable.
• Pour into a sterile jar or bottle.
• This will keep for 3 or 4 days on the counter.
• To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.