Jugo de Tamarindo

Tamarind Juice

Preparation info
  • 8

    servings plus 3 cups of pulp to freeze
    • Difficulty

      Easy

Appears in
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.