Time: 40 min.
Complexity: easily
Servings: 1

Tamarind, flavored with coriander, is simmered in a rich syrup, becoming a true delight in this vibrant mocktail. Fresh pineapple and coconut water add a tropical touch. Enjoy this cocktail while lounging on the beach or simply imagining yourself there.

Ingredients:

Drink

• 1/4 cup finely diced fresh pineapple
• 180 ml coconut water
• 60 g tamarind and coriander syrup
• 1 pineapple wedge (about 0.3 cm thick) for garnish

Tamarind and coriander syrup

• 200 gr. tamarind pods (14-16 pcs.)
• 1 cup firmly packed dark brown sugar
• 2 tsp crushed coriander seeds

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

coconut water, tamarind, Pineapple

We recommend

Preparation:

Step 1
• Add diced pineapple to a 400ml Collins glass and mash with a muddler or the handle of a wooden spoon until a lot of juice is released.
Step 2
• Top with a large scoop of ice cubes, then add coconut water and tamarind syrup. Stir, garnish with a pineapple wedge, and enjoy.
Step 3
• Syrup:
  
  Break each tamarind pod to remove the pulp, then discard the skins and strings. Combine the tamarind pulp, brown sugar, coriander seeds, and 2 cups of water in a small saucepan and bring to a boil over high heat. Reduce the heat to medium and simmer, stirring frequently, until the pulp softens and the sugar doesn't burn, for 25-30 minutes.
Step 4
• Strain the syrup through a fine sieve into a glass jar. Let cool to room temperature, then cover and refrigerate for up to 2 weeks. Yield: about 1 cup.

Votes: 1