Tamarind Sherbet
I've known tamarind syrup since I was an intern in Kivahan's kitchen, but I never had the opportunity to make it myself at home. When I came across a herbalist in Kadıköy weeks ago, I liked the taste of its fruit and I bought 500 gr.
When I said tomorrow, today, I did not neglect to eat the ingredients that have passed almost 1 month :) After all, when I weighed the syrup before making the syrup, there was 170 g left :)
Tamarind sherbet was a favorite drink of the Ottoman Sultans, especially in Ramadan. It was originally made with 40 different spices. The reason why it is consumed especially during Ramadan is to help some of our systems that have come to a standstill to work regularly.
By the way, this week we are going on a holiday with a sudden decision, our route is Altınoluk and Ayvalık, I will continue to share with you the local recipes of the places I went to.
Love…
Ingredients for Tamarind Sherbet Recipe
- 170 g tamarind
- 2 liters of water
- 2 dried cloves
- 1 cinnamon stick
- 1 cup powdered sugar
How to Make Tamarind Sherbet Recipe?
- Remove the skins of tamarinds. Take the tamarinds you have extracted into the pot. Put 2 liters of water on it, close the lid and leave it for 1 night.
- Add 2 dried cloves, 1 stick of cinnamon and 1 glass of granulated sugar to the tamarinds that soften and change color in the morning and boil them.
- Take the syrup, which you boiled on medium and low heat about 1,5 hours ago, from the stove and let it cool.
- Strain the sherbet that has cooled and the pulp has collapsed and serve it chilled in the refrigerator.