Tamarind is commonly consumed in India widely in cooking and beverages. It is available in various forms; block of whole tamarind, pulped, concentrate … etc. Here I am using tamarind concentrate as it is easily available and makes this recipe quick.
This juice has a sweet and tangy flavor profile due to the combination of tamarind and jaggery. It is often enjoyed as a cooling beverage during hot summer days or as a refreshing accompaniment to spicy meals. Tamarind and jaggery combo makes this drink a great source of energy as well as a digestive aid.
Adjust the sweetness and tanginess to your preference by varying the amount of jaggery and tamarind. Here is the jaggery I use; Bansi Jaagery If the jaggery is hard, it will take more time to melt and mix in the flavor. If you have whole tamarind, soak it in hot water for 30 minutes and use the squeezed pulp instead of concentrate.
Enjoy!
Tamarind Jaggery Sharbat
Ingredients
- 90 g jaggery soft jaggery preferred
- 22 g tamarid concentrate
- 10 g chopped ginger
- 1/2 tsp dried mint
- 1 tsp black salt
- 1 tsp roasted cumin powder
- 2 c warm water
Instructions
- In a large bowl add all the ingredients (water at the last) and mix thoroughly.
- Let it sit at room temperature for ~2 hrs and let the flavors infuse in the water.
- Using a strainer, strain the juice in a storage container and store in the refrigerator. The juice will remain good for a week.
- Serve it chilled.
