Emirati Tamarind Sharbat
Tamarind, cardamom and food-grade rosewater in a chilled four-glass batch.
Preparation: 15 min · Cooking: 5 min · Total: 1 hr 20 min · 4 servings
Ingredients
- 150 g dried seedless tamarind pulp, food-grade
- 900 ml drinking water, total divided allowance — 500 ml boiling extraction + 400 ml cold dilution; no exact finished-volume promise.
- 180 g granulated sugar
- 15 ml food-grade rosewater
- ice made from potable water, to taste (optional)
- 0.5 tsp ground cardamom
Instructions
Divide extraction and dilution water
For 4 glasses divide 900 ml drinking water into 500 ml boiling extraction water and 400 ml cold dilution water. At fourfold use 2000 + 1600 ml for 16 glasses. Measure sugar, cardamom and 15 ml food-grade rosewater separately; finished volume is not exactly 1 litre.
Measure sugar, cardamom and 15 ml food-grade rosewater separately; finished volume is not exactly 1 litre.
Prepare a heatproof extraction bowl
Break the 150 g food-grade dried tamarind block into pieces in a deep heatproof bowl. Use clean tools and reserve a fine sieve; do not confuse food-grade rosewater with fragrance products.
Use clean tools and reserve a fine sieve; do not confuse food-grade rosewater with fragrance products.
Extract the tamarind
Pour the reserved 500 ml boiling water over tamarind and soak about 40 minutes to soften. Mash with a clean spoon, then press through a fine sieve into a heatproof vessel. Discard fibres and any residual seeds; retain the strained nectar.
Discard fibres and any residual seeds; retain the strained nectar.
Extract the tamarind: 2400 seconds
Dissolve sugar and cardamom
Put strained tamarind nectar in a saucepan with 180 g sugar and 0.5 tsp ground cardamom. Simmer over medium heat for about 5 minutes, stirring until sugar has dissolved; remove from heat.
Simmer over medium heat for about 5 minutes, stirring until sugar has dissolved; remove from heat.
Dissolve sugar and cardamom: 300 seconds
Dilute and perfume off heat
Whisk in the reserved 400 ml cold drinking water and 15 ml food-grade rosewater. Transfer to a heatproof container and cool promptly; do not pour hot syrup into ordinary glass over ice.
Transfer to a heatproof container and cool promptly; do not pour hot syrup into ordinary glass over ice.
Serve four chilled glasses
Once chilled, divide among 4 glasses and add potable-water ice to taste; at fourfold divide among 16. Extraction losses, dissolved sugar and ice make final volume variable, so do not promise a fixed litre yield.
Extraction losses, dissolved sugar and ice make final volume variable, so do not promise a fixed litre yield.
Keep the remaining drink cold
Keep the pitcher covered in the refrigerator at 4°C or colder between servings; do not leave the whole batch on a warm table for extended service.
Keep the pitcher covered in the refrigerator at 4°C or colder between servings; do not leave the whole batch on a warm table for extended service.
Use within 24 hours
Use the refrigerated drink within 24 hours and serve cold without reheating. Use clean pouring utensils and discard any improperly stored remainder.
Use clean pouring utensils and discard any improperly stored remainder.
Tips
- Quantities and divided allowances in the instructions describe the base batch. Scale them with the ingredient controls, not the cooking times; use multiple comparable pans or batches for a larger yield.
Common mistakes
- Do not treat a timer, colour or aroma alone as proof of readiness. Follow the stated texture and thermometer checks.
Substitutions
- Use food-grade rosewater, not perfume or ornamental flower products. The listed dried tamarind block is not a spoon-for-spoon substitute for concentrated tamarind extract.
Storage
Cool promptly and keep covered at 4°C or colder; use within 24 hours. The batch serves 4 glasses, or 16 at fourfold, but pulp loss, dissolved sugar and ice change final volume.
Reheating
Serve chilled; do not reheat this drink. Discard if it has been improperly stored.
About this recipe
Tamarind Sharbat is a sweet-tart drink. This Emirati master extracts dried pulp, then adds measured sugar, cardamom and food-grade rosewater, without therapeutic or unverified historical claims.
Editorial approval does not establish independent kitchen testing. Check allergens and follow safe food handling.