Jugo de Tamarindo

Tamarind Juice

Preparation info

  • Difficulty


  • 8

    servings plus 3 cups of pulp to freeze

Appears in

Secrets of Colombian Cooking

Secrets of Colombian Cooking

By Patricia McCausland-Gallo

Published 2004

  • About

Tamarind is an acquired flavor. Its lemony taste is pungent, a bit acid, very aromatic, and all around great. Tamarind pulp must be unsweetened and with no water added. It generally comes with seeds and looks like a dark brown thick paste. Look for it in Asian and Latin American grocery stores.

With the leftover pulp, you can prepare sauces for lobster, prawns, pork, or cornish hens; desserts such as tamarind mousse, tamarind squares; or just make more juice later on.


  • 1 pound unsweetened tamarind pulp, with seeds
  • 1 cup pure concentrated tamarind juice
  • 1 cup crushed ice
  • 4 tablespoons sugar


Pure Concentrated Juice

  1. Place the tamarind pulp and 4 cups of water in a nonreactive pot. Bring to a boil and set aside. Let cool completely, and refrigerate overnight.
  2. Mix with a wire whisk or your hands to separate the fruit from the seeds.
  3. Strain through a sieve. Help yourself by using a wooden spoon to press.
  4. This will yield about 4 cups of pure concentrated juice; 1 cup you can use right away and the other 3 you can freeze in Ziploc bags or ice cube trays for later use.

Tamarind Juice Drink

Blend the juice, ice, and sugar with 1 cup of water; serve immediately.