How To Make Tamarind Syrup
A guide on how to make sweet and sour homemade tamarind syrup.
Tamarind is a leguminous tree bearing edible fruit that is indigenous to tropical Africa and naturalised in Asia.
We love making tamarind syrup in cocktails because it provides the perfect sweet and sour balance and rich texture.
Where to find tamarind concentrate/paste:
Tamarind concentrate/paste can sometimes be hard to find depending on where you are based. In London, it can be found in some local supermarkets such as Tesco, Sainsbury’s and Morrisons in the world food section.
Alternatively, you can find it in smaller international stores/markets. It is usually placed in the southern Asian food isle and comes in a small container/pot which is thick, dark and liquid in texture similar to the image below.
Ingredients:
160g Demerara sugar
200ml Water
2 tsp Tamarind concentrate/ paste
*Recipe makes approx. 200ml of syrup.
Method:
1) Boil 200ml of water and add demerara sugar and dissolve fully
2) Add 2 tsp of tamarind paste and allow to simmer for 10 mins until it gets slightly thicker.
3) Once cooled pour into a sterile bottle.
Notes:
The texture of the syrup will thicken up once it cools so avoid getting it too thick during the boiling process. The cooled texture should be similar to a runny honey consistency.
Check out cocktail recipes that incorporate tamarind syrup
