← Nouns Cooking · Thai

Ingredients

• 100 g seedless wet tamarind pulp (from a block)
• 750 ml hot water
• 70 g Sugar
• ¼ tsp Salt
• 4 slices Lime
• 2 sprigs Mint
• 720 ml Ice

Method

1. Soak the tamarind in the hot water for 15 min, then squeeze and mash it with your fingers until the pulp dissolves.
2. Strain through a sieve into a pan, pressing hard to get all the pulp through; discard the fibres.
3. Add the sugar and salt and simmer for 5 min, stirring until dissolved. Taste: it should be pleasantly sour, sweet and a little salty.
4. Cool, then chill for 1 hour. Serve over ice with lime slices and mint.

Tips

• A pinch of salt is the Thai trick that makes the sweet and sour taste brighter.
• For a fizzy version, top half a glass with soda water.

Sources

Written in our own words after cross-checking these recipes:

Rachel Cooks Thai Hungry in Thailand Simply Suwanee