Ginger and Tamarind Refresher
Nik Sharma
Yields5 ServingsTotal Time30 mins
AuthorNik Sharma

While it is not uncommon in India to find fresh ginger blended into limeades, lemonades, and fresh sugarcane juice, it also pairs nicely with tamarind.

How to Make It

1

Bring 1 1⁄2 cups water to a boil. Put tamarind pulp in a small heatproof bowl and cover with the boiling water. Let sit until pulp is soft and mushy, 1 to 3 hours. Using a small potato masher or clean hands, massage and squeeze pulp to break it up. Strain through a fine-mesh strainer set over a medium bowl, pressing with a spoon to extract as much pulp as possible. Chill extract (discard seeds and fibers).

2

While tamarind is softening, rinse ginger. If it’s young, leave skin on and gently scrub; otherwise, peel. Cut into thin slices, then combine with sugar and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, then immediately remove from burner. Cover and steep 10 minutes. Strain through a fine-mesh strainer and discard ginger (see tip, below). Let cool.

3

In a small pitcher, mix tamarind extract and ginger simple syrup. Fill 5 tall glasses with ice. Pour about 1⁄2 cup tamarind-ginger syrup into each glass, top with equal amount (or more) of club soda, and stir.

MAKE AHEAD Tamarind extract, up to 4 days, chilled. Tamarind-ginger syrup, up to 1 week, chilled.

SUNSET TEST KITCHEN TIP Leftover ginger, simmered with water, makes an energizing hot drink you can sip like tea; add honey and lime if you prefer.

Ingredients

 2 ½ oz sour tamarind pulp with seeds
 8 oz fresh ginger, preferably young and thin-skinned
 1 cup sugar
 Chilled club soda, seltzer, or water

Directions

1

Bring 1 1⁄2 cups water to a boil. Put tamarind pulp in a small heatproof bowl and cover with the boiling water. Let sit until pulp is soft and mushy, 1 to 3 hours. Using a small potato masher or clean hands, massage and squeeze pulp to break it up. Strain through a fine-mesh strainer set over a medium bowl, pressing with a spoon to extract as much pulp as possible. Chill extract (discard seeds and fibers).

2

While tamarind is softening, rinse ginger. If it’s young, leave skin on and gently scrub; otherwise, peel. Cut into thin slices, then combine with sugar and 1 cup water in a small saucepan. Bring to a boil over medium-high heat, then immediately remove from burner. Cover and steep 10 minutes. Strain through a fine-mesh strainer and discard ginger (see tip, below). Let cool.

3

In a small pitcher, mix tamarind extract and ginger simple syrup. Fill 5 tall glasses with ice. Pour about 1⁄2 cup tamarind-ginger syrup into each glass, top with equal amount (or more) of club soda, and stir.

MAKE AHEAD Tamarind extract, up to 4 days, chilled. Tamarind-ginger syrup, up to 1 week, chilled.

SUNSET TEST KITCHEN TIP Leftover ginger, simmered with water, makes an energizing hot drink you can sip like tea; add honey and lime if you prefer.

Ginger and Tamarind Refresher