Tea Recipes

Sour-sweet Tamarind Tea

October 9, 2016
Sour-sweet Tamarind Tea

It was another regular evening. N and I drove around Sharjah on the look out for some great tasting Arabicย shawarma. We made a stop outside an Arabic restaurant. The waiter came by asking us for our order. Two chicken shawarmas. As quickly as the order was taken, our food arrived. The waiter came with not just our order but 2 plastic cups filled with a caramel-colored drink. I was pleasantly surprised with the taste of tamarind. We loved it ! Sour-sweet Tamarind Tea.

I love the thought behind Korean teas. The drink doesn’tย use tea leaves but instead uses a wonderful combination of fruits and spices. Whenever I make a Korean tea my house is filled with the aroma of beautiful spices which are allowed to simmer for an extended period of time; something like slow-cooking.

A similar (but not as lengthy) process is followed to prepare Tamarind tea. The origin of the tea I am not too sure of. ย But the unique flavor of the tea I will vouch for. The tea has a beautiful reddish wine color. But this would depend on the color of tamarind that you use. The rosewater used at the very end of this recipe gives a really nice flavor to the tea.

Sour-sweet Tamarind Tea

Sour-sweet Tamarind Tea


50 grams or a medium sized piece of tamarind (use the tamarind in moderation as too big a piece would make the drink really sour)

1/3 cup of sugar (feel free to modify this as per your liking)

1-litre water



First, break up the tamarind into small pieces.

Sour-sweet Tamarind Tea

Please note that a medium sized piece of tamarind will do.

In a medium sized saucepan add the tamarind pieces and sugar to the water.

Let the water come to a boil over medium-high heat.

Sour-sweet Tamarind Tea

Lower the heat and allow the tea to simmer for 10 minutes.

Turn off the heat and let the tea cool down to room temperature.

Sour-sweet Tamarind Tea

Strain the tea through a tea sock or a cotton cloth (similar to strainingย Thai iced tea)

Sour-sweet Tamarind Tea

You can use a bigger vessel for straining the tea.

Let the tea cool in the fridge.

Serve with the final addition of rosewater and a couple of cubes of ice.




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