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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Ponche de Frutas (Fruit Punch)

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Ensalada de Naranja e Aguacate

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Sea Urchin Ceviche with Orange Chile de Arbol Sauce

Recipe courtesy of Aarón Sánchez

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories