Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Watch how to make this recipe.
Tamarind Water
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- Level: Easy
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 2 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 46 servings
- Calories
- 52
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
- Level: Easy
- Total: 1 hr 30 min
- Prep: 1 hr
- Cook: 30 min
- Yield: 2 1/2 quarts
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 46 servings
- Calories
- 52
- Total Fat
- 0 g
- Saturated Fat
- 0 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 1 g
- Sugar
- 10 g
- Protein
- 0 g
- Cholesterol
- 0 mg
- Sodium
- 7 mg
Ingredients
Directions
- Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.
- Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.
