Tamarind Water

Serves: 5


8 ounces tamarind, pods (8 to 10 pods), or 1/2 cup peeled tamarind pulp
1 3/4 cups water, hot


1. If using tamarind pods, peel the skin off with a paring knife. Break the pulp into 1-inch pieces and place in a blender with 1 cup of the hot water. Let the tamarind soften for 5 minutes.

2. Run the blender in short bursts at low speed for 15 to 30 seconds to obtain a thick brown liquid. Don’t overblend, or you’ll break up the seeds. Pour the resulting liquid through a strainer, pressing hard with a wooden spoon to extract the juices, scraping the underneath side of the strainer with a spatula.

3. Return the pulp in the strainer to the blender and add the remaining 3/4 cup hot water. Blend again and pour the mixture through the strainer, pressing well to extract the juices. Store in a tightly covered container in the refrigerator for up to 5 days or freeze for several months (I like to freeze it in plastic ice-cube trays, so I have convenient pre-measured portions).

Makes about 1 1/2 cups

Note: Indian markets sell plastic jars of smooth, dark, syrupy tamarind extract. This product has an interesting flavor, but you can’t use it to make tamarind water.

Nutritional Facts:

Serves: 5
Calories from Fat: 0

This Tamarind Water recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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