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

Ingredients

Directions

Remove and discard the hard outer pods of the dried tamarind. Combine the remaining 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.

Categories:
Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Cucumber-Infused Water

Recipe courtesy of Food Network Kitchen

Tamarind Water

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Tamarind Crab

Recipe courtesy of Luke Nguyen

Tamarind Balls

Recipe courtesy of Roger Mooking

Tamarind Margarita

Recipe courtesy of Akhtar Nawab

Tamarind Agua Fresca

Recipe courtesy of Andrea Immer

Raisin and Tamarind Chutney

Recipe courtesy of Bal Arneson

Trini Tamarind Wings

Recipe courtesy of Georgann Coleman

Browse Reviews By Keyword

          Latest Stories