Tamarind Drink Recipe
Tamarind drink is one of our traditional sherbets of Ottoman cuisine. Tamarind is a thick-skinned fruit that grows in tropical countries. Tamarind is a frequently used ingredient in sauces in Thai and Indian cuisines. It is a fruit that is said to have great health benefits. You can do a Google search for benefits. But always consult your doctor before using it as a solution to a health problem.
If we go back to tamarind drink... Tamarind is a thick-skinned fruit with a brown soft flesh. When the shell is broken, the brown flesh inside remains inside a structure like a wire cage. Straining will be easier if you do not remove this inner part of the cage while removing the shells for sherbet.
I add cinnamon and cloves, which give the sherbet a light aroma, before taking it off the fire. Tamarind already has a very pleasant, aromatic flavor. I do not add the dominant flavor cinnamon and cloves from the beginning and let them take over the taste of the sherbet. If the situation is different for you, you can also add them at the beginning.
Tamarind sherbet does not have a sour flavor like poppy flower sherbet or hibiscus sherbet, but has a more woody, earthy aroma. So intense spices can easily overwhelm this taste. This is the main reason to be careful while using spices.
Make sure to serve tamarind sherbet as cold as possible. The colder it is, the tastier it is. The amount of sugar in the sherbet should be adjusted according to your taste, as in any sugary recipe. Since it is very easy for the sugar to dissolve in the syrup, you can add sugar little by little and taste it easily. As there will be evaporation while sherbet is boiling, the amount of water will decrease and the amount of sugar will naturally change. In order for this change not to mislead you, it would be appropriate to add the sugar with the spices.
Enjoy the recipe...
- 250 g shelled tamarind,
- 1/2 cup of sugar,
- 1 stick of cinnamon,
- 1 teaspoon of cloves,
- 2 liters of water.
- Break tamarinds and separate their shells,
- Take the fleshes with the cage in a pot,
- Add water and let them rest overnight,
- The next day, simmer 45 minutes in low-medium heat,
- Add cinnamon, cloves and sugar and simmer for 15 minutes more and remove from heat,
- After it becomes at room temperature, strain it and place it in the refrigerator,
- Serve cold.