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The Makings of Tamarind Syrup

by on March 27, 2015
 

I opted for cold-brewing dried tamarind. I rinsed the pods in water and put them in a jar. Then I topped up with sugar and water and refrigerated overnight.

I gave it a few shakes in the course of its rest, to encourage the sugar dissolve and extract some of the earthy flavour of the tamarind.

The next morning, the liquid had turned a nice brown and had thickened a bit.

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I cooked the mixture, two ways. One batch was plain, with additional sugar – tasting to sweeten. 

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The end result was a brown liquid – sweet and tart, sour – the essence of tamarind in a bottle.

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Batch two was cooked with dried ginger and sugar. 

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Both syrups were interesting in cocktails and mocktails. Coming up.