Buzz
Early-season young tamarinds are highly favored for making preserved tamarind water. Today, PasGo shares the secret to making delicious crispy preserved tamarind in syrup that lasts without becoming stale.
Summer is the time when we greatly need refreshing drinks to cool our bodies down. Especially in summer, we have tamarind – a particularly fragrant and delicious fruit that can be soaked with sugar to make a refreshing drink. If you love this type of thirst-quenching drink, then learn how to make it right away to enjoy with your family.
Ingredients:
- Green tamarind: 1kg
- Apricot blossom sugar (or rock sugar): 1kg
- Ginger: 50g
- Salt: 10g
Method for Making Preserved Tamarind in Syrup:
Step 1:
- Choose evenly round green tamarinds without any dents. Use a knife or specialized tamarind peeler to peel off the skin completely. Avoid scraping the skin as it won't remove the tamarind resin, causing the tamarind to quickly darken and become bitter.
- If the tamarind is still young, leave it whole and use a knife to make 2 incisions on the fruit. If the tamarind is more mature, use a small, sharp knife to make a circular incision around the seed, separating 2/3 of the tamarind pulp, leaving 1/3 still attached to the seed.
- Clean the tamarinds and soak them in a bowl of salted water. After 10 minutes, remove the tamarinds (do not soak for too long as they may become mushy), rinse them again with boiling water, then let them cool.
Step 2:
- Some recipes suggest blanching the tamarinds, but for first-timers, it's easy to overcook them, resulting in loss of crunchiness. Therefore, it's best not to follow that method. After soaking, simply rinse and blanch the tamarinds with boiling water, then remove them and drain them in a colander.
- Place the tamarinds in a large sterilized jar or bowl, layering them one by one.
- Layer of sugar. Cover the lid and store in a cool place until the sugar dissolves.
- After 1 day, the sugar will dissolve and penetrate into the tamarinds. If using young tamarinds, they will shrink and rise to the surface. Any remaining undissolved sugar will sink to the bottom.
- Strain the tamarind water into a pot, sprinkle 10g of salt, and add thinly sliced or crushed ginger to simmer together, enhancing the aroma of the tamarind water.
- Once the tamarind water boils for about 3 minutes, turn off the heat, let it cool completely, then pour the tamarind water back into the jar along with the tamarinds.
Note:
- The jar/container for storing tamarinds must be dry and clean. When soaking tamarinds, use a glass jar, wash it thoroughly, sterilize it in the oven, or rinse it with boiling water before using it to store tamarinds.
- Tamarinds shrink during soaking due to their young age. For soaking, choose large, firm tamarinds.
- During soaking, ensure both the jar/container and the tamarinds are completely dry, as any residual water may cause the tamarinds to spoil. After about 1 month of soaking, you can start taking them out to make drinks. A sip of chilled tamarind water will give you a refreshing sensation with the crispy texture and mild sourness of tamarind, combined with the sweetness of sugar and the pleasant aroma of ginger slices, truly invigorating. This recipe can also be applied to apricots, offering an equally delightful taste.
Wishing you success with the preserved tamarind recipe above by PasGo - The trusted, quality restaurant booking app!
Vuong Hoai, Compiled by - PasGo.vn
RELATED ARTICLE:
>> How to make perfect ginger tea rice dumplings for dessert
>> Guide on how to make delicious and refreshing tofu in syrup
>> Various types of fruit and vegetable juices that are both delicious and good for skin beauty
