Ingredients
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1/2
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1
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1/2
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Directions
Tamarind Sharbat,This recipe is posted by request.,Nothing quenches a summer thirst better! Instead of sugar, 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.
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Steps
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1
Done
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Combine the Tamarind Paste, Sugar and Water in a Small Pot and Bring to a Simmer on Medium Low Heat. |
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2
Done
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Stir While Sugar Dissolves. |
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3
Done
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You Should Have a Syrup the Consistency of Maple Syrup. |
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4
Done
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If It's Thicker Add a Bit of Water and Cook Another Minute. |
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5
Done
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This Will Thicken Up a Bit When Cool but Still Pourable. |
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6
Done
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Pour Into a Sterile Jar or Bottle. |
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7
Done
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This Will Keep For 3 or 4 Days on the Counter. |
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8
Done
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to Serve Combine 1/4 Cup Syrup With 1/2 Cup Water or Sparkling Water, Stir and Add 3 or 4 Ice Cubes. |
