Aradeeb

🥤 Four glasses of tart amber-brown Sudanese tamarind drink extracted hot then chilled.

Ingredients

• 120 g unsweetened food-grade tamarind pulp block without shell, may contain seeds and fibres
• 1 litre drinking water: 300 ml extraction and 700 ml dilution
• 50 g sugar

Preparation

Check pulp block and break into small pieces without cutting seeds. Put in a pan with 300 ml from the litre of water.

Simmer gently five minutes, stirring to soften pulp, then turn off heat.

When safe to handle, mash pulp with a spoon and press gently through a fine sieve. Discard seeds and fibres.

Dissolve 50 g sugar in warm extract, add remaining 700 ml water and stir.

Cool rapidly in a cold-water bath then refrigerator, allowing about one hour or longer as needed.

Stir and divide four glasses. Filtration reduces yield slightly; no milk or spice in base.