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Loading...Tamr Hindi is a beloved Egyptian street drink made from tamarind pulp, prized for its bold sweet-sour balance. It's especially popular during the hot summer months and at sunset gatherings to break the Ramadan fast. This homemade version delivers the same tangy refreshment with just a handful of ingredients.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings4
Yield4 cups (about 1 liter)
Nutrition Facts
Per serving (estimated)
- 215 kcalCalories
- 0.5 gFat
- 0 gSaturated Fat
- 56 gCarbs
- 3 gFiber
- 44 gSugar
- 1 gProtein
- 15 mgSodium
- 315 mgPotassium
- 20 mgCalcium
- 1.5 mgIron
- 2 mgVitamin C
- 1 mcgVitamin A
Ingredients
For the Tamarind Base
- 200 g (7 oz) seedless tamarind pulp, broken into chunks
- 4 cups (950 ml) hot water
- 1/2 cup (100 g) granulated sugar, plus more to taste
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon vanilla extract (optional)
- Pinch of salt
For Serving
- 4 cups ice cubes
- Lemon slices, for garnish
- Fresh mint sprigs, for garnish
Directions
- Place the tamarind pulp in a large heatproof bowl and pour the hot water over it. Let soak for 20 to 30 minutes until the pulp is soft and beginning to fall apart.
- Using your hands or a wooden spoon, mash and squeeze the pulp to release the flavorful pulp and juice, working it against the side of the bowl for about 3 minutes.
- Strain the mixture through a fine-mesh sieve into a large pitcher, pressing firmly with the back of a spoon to extract as much liquid as possible. Discard the fibrous solids.
- While the tamarind liquid is still warm, stir in the sugar and pinch of salt until fully dissolved. Add the lemon juice and vanilla extract, if using, and mix well.
- Taste and adjust the sweetness or tartness by adding more sugar or lemon juice as needed. The drink should be distinctly tangy with balanced sweetness.
- Refrigerate the concentrate for at least 1 hour, or until thoroughly chilled.
- Fill four tall glasses with ice cubes, pour the chilled tamarind drink over the ice, and garnish each glass with a lemon slice and a sprig of fresh mint before serving.
Cook’s Notes
- Choose soft, fresh tamarind pulp that smells pleasantly fruity; hard or dry blocks will yield less flavor and require longer soaking.
- For an ultra-smooth texture, strain the liquid a second time through a layer of cheesecloth after the first straining.
- Tamarind pulp varies in tartness depending on origin and ripeness, so always taste and adjust sugar and lemon juice at the end.
- Store the finished drink in a sealed pitcher in the refrigerator for up to 3 days; stir before serving as some settling is natural.
- For a sparkling version, top each glass with a splash of chilled sparkling water just before serving.
