Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Yield:
2 1/2 quarts
Level:
Easy

Ingredients

Directions

Place the tamarind pulp in a large bowl and pour the boiling water over it. Add the sugar and mash the pulp with a fork until blended. Set aside to cool to room temperature. Force the mixture through a sieve, pressing down hard on the solids, and discard the solids (seeds and tough fibers). Add 5 or 6 cups of cold water and taste for sugar balance. Add more water or sugar as desired, then serve in a tall glass over ice cubes, garnished with an orange segment.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Chile de Arbol Salsa (Red Salsa)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Rollitos de Fillete de Ternera

Recipe courtesy of Graham Kerr

Mousseline de Fruit de Mer

Recipe courtesy of Thomas Henkelmann

Flan de Chocolate

Recipe courtesy of Gale Gand

Salsa de Molcajete

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Browse Reviews By Keyword