As you all should know by now, I love to create, so in my spare time, when I need to clear my mind I like making food and drinks from scratch. Today I made Tamarind juice. I am sure there are 100s of recipes around, but I am sharing mine for those you might not know what Tamarind is and it’s benefit.
Tamarind is a long pod with a hard brown shell. Tamarind come from a tree found around tropical Africa, and South Asian countries, and is imported to other places mainly from many tropical regions including Asia the Caribbean.
In some parts of the Caribbean Tamarind is known as Tamarindo by the Spanish speaking islands, such as; Cuba, Dominican Republic and Puerto Rico. In the Islands like Trinidad and Tobago, Jamaica, we like to make tamarind balls with our Tamarind. The pulp is rolled into a small ball with sugar when you bite into the balls it’s tangy, sweet tasty. Similar to how I like my popcorn, sweet and salty.
Tamarind is said to be:
High in vitamin C, calcium, potassium and iron
Prevents chronic disease
Replenishes hair, skin and nails
Boosts the digestion
Acts as a mild diretic which aids weight loss
Lowers the risk of diabetes, for the record I am pre diabetic.
It can also be used for gargling to treat sore throats.
Ready to make your juice?
1. Shell tamarind pods.
2. In a sauce pot over medium heat, combine tamarind and 3 cups of the water. Bring to a simmer, stirring and mashing with back of spoon, for about 8 to 10 minutes or until tamarind is softened and mixture is thickened. The flesh at this point has mostly peeled from the seeds.
3. Using a fine mesh sieve, strain pulp into a pitcher. Slowly add the remaining 4 cups water to the pulp, mashing with the back of the spoon to extract any remaining pulp. Discard seeds.
4. Meanwhile, either make a sugar syrup by adding sugar (use your description) with one glass of water and let it boil or use honey instead. *Note: I added my to sugar to my remaining boiled Tamarind when making my syrup to eat later as a treat. Similar to the taste of the balls, sweet and tangy.
5. Sweeten tamarind water with your sugar syrup to taste and stir well.
6. Serve over ice.