Tamarind juice

🫗 An amber tamarind drink, extracted by soaking and straining the pulp, then chilled.

Ingredients

• 150 g food-grade shelled tamarind pulp, with seeds and fibres
• 1 litre drinking water: 700 ml hot and 300 ml cold
• 50 g sugar, adjusted to taste

Preparation

Prepare a clean heatproof bowl, whisk, sieve and pitcher. Remove visible shell fragments from the tamarind.

Heat 700 ml water to a simmer, about 5 minutes, and carefully pour over the pulp.

Cover and soften for 30 minutes. Stir with a spoon; allow to cool enough for safe handling.

Release the soft pulp with a spoon or manual whisk. Do not blend the seeds or tough fibres.

Strain into a clean bowl, gently pressing the soft pulp. Pour the remaining 300 ml cold water over the retained material and strain this liquid into the first batch.

Discard seeds and fibres. Gradually dissolve the sugar in the still-lukewarm drink, tasting as you go.

Cool quickly, cover and refrigerate for one hour. Stir and divide among four glasses; dilute individual portions with extra water if too sour.