Tamarind Juice Recipe

Soak tamarind

Place 200 g of seeded tamarind pulp in a heatproof bowl. Pour 2 cups of warm (not boiling) water over it so the pulp is submerged. Let sit for 20–30 minutes to soften and loosen fibers.

Extract tamarind liquid

Using your hands or a wooden spoon, break apart the softened tamarind in the soaking water to help release the flesh. Press and squeeze the pulp against the sides of the bowl to dislodge the juice and separate it from fibrous bits and any remaining seeds.

Strain

Strain the mixture through a fine-mesh sieve or cheesecloth into a pitcher. Use the back of a spoon to press solids and extract as much liquid as possible. Discard solids and any seeds left in the strainer. You should have roughly 1 to 1 1/2 cups of tamarind extract (concentrated).

Make simple syrup

Place 1 cup granulated sugar and 1 cup hot water in a small saucepan or heatproof container. Stir until the sugar dissolves completely to make a simple syrup. Allow to cool slightly (5 minutes).

Combine and taste

Add the prepared simple syrup to the tamarind extract. Stir to combine. Add 2 tablespoons fresh lime juice and 1 teaspoon fine sea salt. Taste and adjust: if too tart, add more sugar (up to 1/2 cup additional, dissolved in a little hot water); if too sweet, add a splash more lime juice or a little more tamarind extract if available.

Dilute and chill

Add up to 4 cups of cold water to the tamarind-syrup mixture, stirring until evenly blended. Adjust water quantity to reach your preferred strength — 3–4 cups yields a lightly sweetened drink; use less water for a stronger, more tart beverage. Chill in the refrigerator for at least 30 minutes or serve immediately over ice.

Serve

Fill glasses with ice (about 1 cup ice total for multiple servings), pour the tamarind juice over the ice, garnish with mint leaves if desired. Stir briefly before serving.