4 Serves
91 Mins
Place the tamarind pulp in a bowl and pour boiling water over it, allowing it to soak for 60 minutes until soft.
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Vitamin K
0 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
2 µg / 400 µgCalcium
12 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
12 mg / 420 mgPhosphorus
14 mg / 1,250 mgPotassium
86 mg / 4,700 mgSodium
150 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
30 g / 50 gSaturated Fat
0 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
32 gAlcohol
0 g
Use a potato masher to break down the soaked tamarind in the bowl, then strain the mixture through a sieve into a saucepan to remove seeds and fibers.
Add sugar and a pinch of salt to the saucepan and bring the liquid to a gentle simmer over the stove for 6 minutes to dissolve the sugar.
Remove from heat and serve the tamarind juice hot or chilled according to preference.
9
g47
g11
g
