How to make it
5 steps. Take it one step at a time.
Place the tamarind block
Place the tamarind block in a large bowl and pour over 500ml (2 cups) of boiling water. Let it soak for at least 2 hours until the pulp softens.
2 hrMash the tamarind
Using your hands or a wooden spoon, mash the tamarind to separate the seeds and fibers from the pulp. Pour the mixture through a fine-mesh sieve into a pitcher, pressing hard to extract all the juice.
Add the remaining 1 liter of cold water, sugar, and rose water
Add the remaining 1 liter (4 cups) of cold water, sugar, and rose water to the pitcher. Stir until the sugar is completely dissolved.
Slap the mint leaves between your palms
Slap the mint leaves between your palms to release the oils, then add them to the juice. Refrigerate until chilled.
Serve over ice cubes and garnish
Serve over ice cubes and garnish with fresh mint sprigs.
A little kitchen wisdom
Using natural tamarind blocks with seeds provides a more authentic flavor than pre-strained concentrates. Adjust the sugar level based on the tartness of your tamarind.
