Here is a little sneak peak from the 3rd Volume of Sweets & Bitters, my periodical mini-cookbook. When you get the book you'll find more recipes for homemade Mexican sodas, and I'll post a tutorial here on the blog soon to show you how we bottled them. You can pre-order or subscribe toSweets & Bittershere.
Mix this syrup with seltzer to make your soda as sweet as you want, or play with it in cocktails. Have fun!
Tangy Tamarind Syrup
- 1 pound dried tamarind
- 2 1/2 cups cold water
- 1/2 cup sugar
- ½ cup boiling water
- pinch salt
1. Peel the tamarind pods and discard the shells. Put the fruits in a saucepan and cover with the cold water. Bring to a boil and simmer for about 25 minutes, stirring occasionally, until the tamarind turns to mush. Push the tamarind mush through a strainer into a bowl, helping it along with a wooden spoon. Discard the fiber and seeds from the strainer; the remaining tamarind should be the consistency of ketchup, and measure about 1 cup.
2. In a large glass measuring cup or a bowl, dissolve the sugar in the boiling water. Stir in the tamarind and salt. Refrigerate until cool.
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