indica), a leguminous tree native to India. The brown, bean-like pods
contain a tart, sticky pulp used to flavor drinks, candies, sauces
(including Worcestershire sauce), curries, preserves and chutney. Tamarind
trees are grown throughout temperate and tropical regions of the world,
especially in Africa, southeastern Asia and Mexico.
Blend the sugar,
tamarind paste and half (1/2 litre) of the chilled water together
until everything is thoroughly blended, using a beater or blender.
Pour into a pre-cooled
water jug. Add the remaining chilled water and mix in the caster
sugar. Stir well to dissolve the sugar completely. Store in the fridge
to keep cold.
Serve ice cold in
Optional: Some people
like to add some salt and/or crushed green chillies too. If you like
chillies, try and experiment the taste.
Enjoy. Perfect on hot
days to cool the body down and quench thirst.
Please be advised that permission is granted to viewers of these
recipe pages to print recipes only for their own personal use.
Permission is not given for webmasters of other web sites to copy
any of the recipes for redisplay on their web sites. Webmasters are
however free to provide links to this recipe page, if they so
desire. Permission may be given for the use of sample recipes for
promotional purposes. Contact
Madeleine Philippe with your request. Designed and compiled by Madeleine
and Clancy Philippe.
Information contained in this homepage is given as supplied and in
good faith. No responsibility is taken for any losses or misgivings
which may arise from the use of any supplied information. Results
are very dependent upon cooking skills and as such, we cannot guarantee perfect
results from the use of our recipes for everyone. We welcome
emails bringing to our attention any inaccuracies or suggestions for