Tamarind Sharbat

Tamarind Sharbat

  • Prep Time: 2 mins
  • Total Time: 7 mins
  • Serves: 5,Yield: 1.25cups
  • About This Recipe

    “This recipe is posted by request.”


  • 1/2 cuptamarind paste
  • 1cupsugar
  • 1/2 cupwater
  • Directions

  • Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
  • Stir while sugar dissolves.
  • You should have a syrup the consistency of maple syrup.
  • If it’s thicker add a bit of water and cook another minute.
  • This will thicken up a bit when cool but still pourable.
  • Pour into a sterile jar or bottle.
  • This will keep for 3 or 4 days on the counter.
  • To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.
  • Reviews

  • “Nothing quenches a summer thirst better! Instead of sugar, I use a couple of spoonfuls of miel de cana, a mild cane molasses found in Spain.”

  • “I accidentally bought a second batch of tamarind so was looking for ways to use it up. This is easy and tastes great.”

  • “This is really tasty! I use half as much syrup (2 tb)as directed in the recipe for a serving…I think this would be too thick and sweet for me if I used a quarter cup. I let it boil for about 10 minutes, and the consistency was good at that point. Thanks for the recipe; I may actually use up that big jar of tamarind pulp I bought so long ago!”