The Makings of Tamarind Syrup

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.


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


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


Batch two was cooked with dried ginger and sugar. 


Both syrups were interesting in cocktails and mocktails. Coming up.[wpurp-searchable-recipe]The Makings of Tamarind Syrup – – – [/wpurp-searchable-recipe]

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