• 1 pound fresh tamarind pods (ripe, NOT the green one used for sinigang)
  • 7 cups water
  • 1 cup water
  • 1 cup sugar


  1. Shell and devein tamarind pods.
  2. In a sauce pot over medium heat, combine tamarind and 3 cups of the water. Bring to a simmer, stirring and mashing with back of spoon, for about 8 to 10 minutes or until tamarind is softened and mixture is thickened. The flesh at this point has mostly peeled from the seeds.
  3. Using a fine mesh sieve, strain pulp into a pitcher. Slowly add the remaining 4 cups water to the pulp, mashing with the back of the spoon to extract any remaining pulp. Discard seeds.
  4. Sweeten tamarind water with simple syrup to taste and stir well. Serve over ice.
  5. In a sauce pot over medium heat, combine water and sugar. Bring to a boil, stirring occasionally, until sugar is dissolved.

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