Tamarind water, as this popular drink is often referred to in Mauritius, is usually sold
around market places or sometimes in school canteens.
A splurge of lemon and lime fill this refreshing earthy tamarind drink
with zingy citrus fruity flavours.
A handful of mint leaves add to the cooling factor of this drink.
Start by extracting the juice from one lemon and one lime.
You can squeeze them over a strainer to catch any seeds if you wish.
The preparation of tamarind water would usually start with fresh tamarind in the pod or a
block of tamarind paste.
My version for today takes on some deeper notes — using the Apple Tamarind Chutney
(that I shared in the previous video) instead of plain tamarind paste.
The chutney adds a spicy spark to the resulting drink.
Cooking tamarind with apples and dates concentrates and intensifies its taste.
By giving the fruits an additional handful of jaggery and a few specks of cumin seeds,
the resulting sauce makes a unique concentrate base for juice.
Check the description below the video for the link to the recipe for this chutney.
If you do not wish to make the chutney beforehand though, you can also make this drink using
plain tamarind paste instead.
In this case, deseed the pulp and use the resulting tamarind juice in this recipe.
Check the description for another specific video link on how to deseed tamarind pulp.
So, add the tamarind chutney or juice to the lemon-lime juice and stir to mix well.
Add some water.
At this stage, you can strain this mixture if you do not want the pulp from the chutney
in the juice.
Else, add this mixture to a large serving bowl or pitcher.
Add more water to dilute the juice.
Vanilla is optional but a hint of vanilla powder is what makes this drink really shine.
Sweeten the tamarind water to your taste.
I am using maple syrup.
You can also use jaggery, coconut or palm sugar or unrefined cane sugar.
Optionally you can add in some sliced lemon and lime.
I am also adding in some fresh pineapple chunks.
We have another video where we’ve demonstrated how to peel and carve a pineapple.
So you may want to check it out.
Finally, garnish with some mint leaves and ice cubes.
It is best to chill this drink for at least 2 hours before serving.
This tamarind lemonade will keep in the fridge from 3 to 4 days or even longer.
On sweltering Summer days, the earthy aroma from a cold glass of this tangy sweet tamarind
water is reminiscent of the delightful scent of the rain falling on dry soil.
Petrichor as the dictionary would describe it, which is the pleasant smell that accompanies
the first rain after a dry spell.
For its unique flavour and aroma, this is how I can best describe this drink.
Do you have a favourite way of using tamarind?
Let us know in the comments.
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Click on the thumbnails to watch more videos featuring tamarind from the channel.
Cheers and see you next time.