Sweet, tangy, and perfectly balanced, this homemade Tamarind Syrup adds a distinctive flavor to drinks and desserts. Use it in a refreshing margarita, stir it into agua de tamarindo, or freeze it into Tamarind Popsicles—this versatile syrup elevates many recipes.
This Tamarind Syrup recipe is simple and uses only a few ingredients. It takes a bit of time to make, but you can prepare a large batch—stored in the fridge it keeps for months.
I started making this in bulk for my dad after featuring tamarind in a cocktail on my pop-up menu. He loved it for making agua de tamarindo and finished two liters in under a month. It’s now a staple at home.
What is tamarind?
Tamarind is a fruit native to Asia and Africa that grows in pods on trees. The pulp has a sweet-and-sour profile commonly used in many cuisines. This tamarind syrup works across a variety of dishes and beverages.
Tamarind Syrup Ingredients
You only need three main ingredients (five if you count water and salt): simple, accessible, and flavorful.
- Dried tamarind pods — available at Mexican and some Asian markets. They may be sold loose or in bags.
- Brown sugar or piloncillo — either works well; piloncillo (if you choose it) should be unrefined, ideally 100% evaporated cane juice.
- Lime — optional but recommended: it brightens the flavor and helps preserve the syrup.
How to Make It
- Peel the tamarind pods and remove the stringy fibers.
- Soak the peeled tamarind in boiling hot water for about one hour to soften the pulp.
- Pour the softened tamarind and its soaking water over a sieve into a pot, pressing the pulp through with a spatula. Discard seeds and fibrous sacks.
- Add brown sugar or grated piloncillo. Adjust sweetness to taste.
- Bring the mixture to a gentle simmer for 5–10 minutes, stirring occasionally to dissolve the sugar.
- Remove from heat, stir in the juice of one lime and a pinch of salt. Mix well and let the syrup cool.
- Transfer to a glass container and refrigerate. Stored properly, the syrup keeps for up to three months.
How to Use Tamarind Syrup
The simplest use is a tamarind agua fresca: mix a couple of tablespoons of syrup with a cup of water and plenty of ice. Add additional sugar if you prefer it sweeter.
This syrup is excellent on raspados (shaved ice), in paletas de tamarindo (tamarind popsicles), and as a sweet-tart component in savory dishes like Pad Thai. It also works beautifully in cocktails—try it in a tamarind bourbon smash or in a margarita for a bright twist.
More syrup recipes
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If you try this Tamarind Syrup, please leave a star rating and share how it turned out in the comments.
Tamarind Syrup
Ingredients
- 1 lb dried tamarind pods, (peeled)
- 4 cups boiling hot water
- 1.5 cups brown sugar or piloncillo (unrefined whole cane sugar)
- 1 lime
- Pinch of salt
Instructions
- Remove and discard the shells and stringy fibers from the tamarind.
- Soak the tamarind in boiling hot water for about one hour to soften.
- Pour the tamarind and soaking water over a sieve into a pot, pressing the pulp through with a spatula until only seeds and sacks remain. Discard solids.
- Add brown sugar or grated piloncillo and adjust sweetness to taste.
- Bring to a gentle simmer for 5–10 minutes, stirring occasionally. Turn off the heat, then add the juice of one lime and a pinch of salt. Mix well.
- Allow to cool completely, then store in a glass container in the refrigerator for up to three months.
Notes
- Do not store in plastic or metal: Tamarind is acidic and can react with some materials. Use glass containers to preserve flavor and safety.
- Shelf life: Keep refrigerated and sealed; the syrup will last about 2–3 months.
- Consistency: Thin the syrup with water if it’s too thick, or simmer longer for a thicker result.
Nutrition
Nutrition information is an approximation.