Tamar Hindi (Middle Eastern Tamarind Juice)
A tangy-sweet, deeply amber chilled drink made by soaking tamarind pulp in hot water, straining out seeds and fibers, and sweetening to taste. A classic Ramadan and summer refresher across the Levant and Egypt, lightly perfumed with rose water.
- Prep
- 15 min
- Cook
- 5 min
- Wait
- 2 hr 30 min
- Total
- 2 hr 50 min
- Makes
- About 1.5 liters (6 cups, six 1-cup servings)
Steps
Before you start
- Use seedless or seeded block tamarind pulp (the sticky brown block), not concentrate; seeds and fibers are removed during straining.
- Plan about 2 hours of soaking plus at least 30 minutes of chilling.
- Tamarind brands vary in sourness, so start with the lower sugar amount and adjust at the end.
- Tamarind can stain; wear an apron and use non-porous bowls.
Break up tamarind
- Tear the tamarind block into 1-inch (2.5 cm) chunks and place them in a medium heatproof bowl.
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Ready when: No chunk is larger than a walnut.
Tip: Wet your fingers lightly to keep the sticky pulp from clinging.
Pour hot water
- Bring 3 cups (710 ml) water to a full boil in a kettle or small saucepan, then pour it over the tamarind chunks.
- Stir once to submerge all pieces.
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Ready when: Water reaches a rolling boil before pouring.
Soak the pulp
- Let the tamarind soak for 2 hours, stirring and pressing the chunks with a spoon every 30 minutes, until the pulp is very soft.
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Ready when: Water is dark brown and the chunks fall apart when pressed.
Tip: For faster results, soak 1 hour and mash thoroughly with your hands once the water is cool enough.
Mash the pulp
- Using clean hands or a potato masher, squeeze and mash the softened pulp for 2 minutes to release the flesh from the seeds and fibers.
- The mixture should look like thick, lumpy brown sauce.
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Ready when: No firm lumps of pulp remain, only seeds and stringy fibers.
Strain the liquid
- Set a fine-mesh sieve over a large pitcher.
- Pour in the mixture in two batches, pressing firmly with a spatula to push the pulp through.
- Scrape the underside of the sieve to collect the thick pulp that clings there.
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Ready when: Only seeds and fibers are left in the sieve and they look dry.
Tip: Return the discarded solids to the bowl with 1/2 cup (120 ml) of the cold water, stir and strain again to capture extra flavor.
Dissolve the sugar
- Add 1/2 cup (100 g) sugar to the strained concentrate and stir for 1 minute until no grains remain.
- If it dissolves slowly, warm 1 cup of the concentrate in a saucepan over low heat for 2 to 3 minutes, stir in the sugar, then return it to the pitcher.
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Ready when: The liquid is smooth with no sugar grains at the bottom when stirred.
Dilute and flavor
- Stir in 3 cups (710 ml) cold water and the rose water, if using.
- Taste and add sugar 1 tablespoon (12 g) at a time, up to 1/4 cup (50 g) more, until pleasantly sweet-tart.
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Ready when: Tastes balanced: tangy up front with a sweet finish.
Tip: The flavor mellows once chilled, so make it slightly sweeter than you want.
Chill and serve
- Refrigerate the pitcher for at least 30 minutes until very cold.
- Stir well, as pulp settles, then pour into glasses over ice.
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Ready when: Juice is cold to the touch and evenly dark amber after stirring.
Good to know
Tips
- Press the pulp through the sieve firmly; that is where most of the flavor and body come from.
- Do not skip the second rinse of the solids, which adds noticeable flavor.
- Adjust dilution at the end: add water if too sour, or a little more concentrate if too weak.
- Serve very cold; the sourness is more pronounced at room temperature.
Make ahead
"Make the juice up to 3 days ahead and keep it covered in the refrigerator. Stir well before serving."
Storage & reheating
"Refrigerate in a covered pitcher or bottle for up to 5 days. Freeze in ice cube trays or containers for up to 3 months and thaw in the refrigerator overnight. Room temperature: no more than 2 hours. Stir before serving, as natural sediment settles."
Substitutions
- granulated sugar → honey or agave syrup. Use about 1/3 cup (80 ml) to start and stir into the warm concentrate so it dissolves.
- tamarind pulp block → tamarind concentrate. Use 3 to 4 tablespoons (45 to 60 g) concentrate and skip soaking and straining; adjust to taste.
- rose water → orange blossom water. Use 1/2 teaspoon, as it is stronger.
- cold water → sparkling water. Add just before serving for a fizzy version.