Tamarind Syrup: Where Sweet Meets Tangy

Learn how to make Tamarind Syrup with just three ingredients and elevate your mixology skills to a whole new level of flavor!

TAMARIND SYRUP: A recipe for the curious mixologist.

Perfect for crafting eye-catching cocktails, like a Tamarind Margarita, refreshing teas, or even glazing meats, this syrup brings a unique sweet-and-sour profile to any creation. Let’s go!

Tamarind Syrup Recipe

INGREDIENTS:

• 1 cup tamarind pulp (240 mL)

• 2 cups water (480 mL)

• 1 cup sugar (240 mL)
  

INSTRUCTIONS:

1. In a saucepan, blend the tamarind pulp with water.

2. Fire it up to a gentle simmer over medium heat, giving it the occasional stir.

3. Let it bubble away for 10-15 minutes. You’re looking for the pulp to soften and the mixture to get a bit thick.

4. Take the pan off the heat and let it chill out for a few minutes.

5. Strain the goods through a fine mesh sieve or cheesecloth into a clean bowl. Make sure to press down on the solids to get all that flavorful liquid out.

6. Chuck the solids, then pour the liquid back into the pan.

7. Add the sugar and get it back on medium heat. Stir non-stop until the sugar has fully dissolved and the syrup has thickened up slightly, about 5-10 minutes.

8. Remove from heat and let the syrup cool down completely.

9. Pour the syrup into a sterile, airtight container and stash it in the fridge. It’ll keep for up to 2 weeks.

Pro Tips:

** For an extra smooth syrup, double strain the mixture to remove all the fine pulp particles.

** Experiment with the sugar level. Less sugar highlights the tanginess, more sugar enhances the sweetness.

** Tamarind syrup isn’t just for cocktails. Try it as a drizzle over desserts or even as a glaze for meats!

** Keep the syrup refrigerated in a clear glass bottle so you can easily keep an eye on how much you have left.

** Introduce some spices like cinnamon or star anise during the simmering process for an extra layer of flavor.

Tamarind Margarita anyone?