From the recipe collection
Sampalok Juice (Filipino Tamarind Drink)
Ripe sampalok is simmered, strained, lightly sweetened, and chilled into a deep amber drink with a clean sweet-sour balance.
- Prep time
- 15 min plus chilling
- Cook time
- 15 min
- Yield
- Makes about 1.5 litres
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Ingredients
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Method
- Discard any mouldy tamarind. Put the pulp and 750 ml water in a saucepan, boil over medium heat, then simmer on low for 10 minutes until it loosens from the seeds.
- Cool for 5 minutes, then mash the softened pulp thoroughly into the cooking water.
- Press through a fine sieve into a heatproof jug. Discard the seeds, shell fragments, and strings; strain again if grit remains.
- While warm, dissolve 125 g sugar and the salt in the liquid. Add 700 ml water, reserving 25 g sugar and 50 ml water for adjustment.
- Cool the jug over an ice bath or refrigerate uncovered until no longer warm, then cover and chill for at least 2 hours.
- Taste cold. If too sharp, dissolve some reserved sugar in reserved hot water; if too strong or sweet, add the remaining water.
- Stir well because tamarind settles, then pour over the ice. Refrigerate the remainder promptly in a covered container.