Tamarind sherbet

Tamarind sherbet

By
From
Turquoise
Makes
1 litre
Photographer
Lisa Cohen and William Meppem

Tamarind – or ‘Indian date’ as it translates from the Turkish – has a wonderfully tart flavour and is used to make this lovely thirst-quencher. Restaurants and wandering drink vendors often sell this chilled drink in the summer months.

Ingredients

Quantity Ingredient
250g tamarind
1 litre water
250g caster sugar

Method

  1. Soak the tamarind in the water overnight.
  2. The next day, bring the soaking tamarind to the boil slowly, then remove the pan from the heat and leave to cool. Strain through muslin into a clean jug, then stir in the sugar until dissolved. Decant into a sterilised bottles and refrigerate.
  3. This sherbet will keep in the refrigerator for up to five days. After opening, drink within two days. Serve chilled, with extra sugar if you like.
Tags:
Turquoise
Malouf
Greg
Lucy
Turkish
Turkey
Mediterranean
European
Middle Eastern
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