This refreshing, delicately floral drink features the tart tropical fruit tamarind, plus rose water. In St. Louis chef Mawda Altayan's native Syria, the drink is a household staple and sold by street vendors.

Source: Midwest Living

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Credit: Carson Downing

Recipe Summary

hands-on:
10 mins
total:
30 mins
Servings:
12
Yield:
12 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, bring room-temperature water and tamarind pulp to a boil; reduce heat. Simmer, uncovered, 10 minutes. Cool slightly before transferring to a pitcher. (Depending on the brand of tamarind used, the mixture may be pulpy. If it is, strain before transferring to pitcher.)

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  • Add the cold water, sugar and rose water. Stir until sugar is dissolved, 3 to 5 minutes. Chill well. Serve in glasses over ice.

*Shopping Tip

Tamarind is a tropical pod with a sticky brown flesh that is both tangy and sweet. It is usually found at Latin, Asian or Middle Eastern markets in pulp form, either as a sticky shelf-stable cake or frozen in bags. Avoid purees or syrups; the pulp has more flavor and complexity.

Nutrition Facts

92 calories; carbohydrates 22g; sugars 20g; vitamin a 2.5IU; vitamin c 0.3mg; niacin equivalents 0.2mg; folate 1.2mcg; sodium 9mg; potassium 55mg; calcium 13mg; iron 0.2mg.
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