Tamarind Juice (Jugo de tamarindo) 🤎🥤

Nov 03, 2025February 17, 20265 40
Cook with Us: Easy, Fresh and Colorful Meals
in Drinks

Prep

15 min

Cook

10min

Ready In

25 min

Level

Easy

Rating

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Ingredients

1 box of sweet tamarind (you can use sour tamarind too but you will have to use a lot more sugar)
1/2 granulated sugar
1-2 tsp of ground cinnamon
5 cups water

Nutrision Information

Servings Per Recipe
1
Calories
135
Sugar
30g
Fat
0.2g
My favourite juice growing up aside from chinola… every year I post a video making this and love to see the many countries from all over the world who make it too! the Caribbean, south and Central America, all over Africa, and India too 🫶🏾

Instructions

1.Deshell and devein the tamarind
2.In a pot, simmer the tamarind with 3 cups of water and smash down on it until all of the seeds are separated from the pulp
3.once the pulp is mostly dissolved and separated from the seeds, remove from the heat
4.Use a strainer over a bowl to separate the liquid from the seeds/thick pulp
5.Add the sugar and cinnamon and mix until dissolved
6.Let cool a bit, then add 2 cups of cold water, then transfer to your drink pitcher. Make sure it’s cooled down enough before adding the cold water if you’re using a glass container so it doesn’t crack
7.Enjoy!!
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Homemade Tamarind Juice (Jugo de Tamarindo) 🍹🧡

135kcal
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Prep 15 minutes
Cook 10 minutes
This homemade tamarind juice is made from real fruit pods for a deep, earthy flavor that store-bought versions can't match. Naturally vegan and the perfect thirst-quencher.
Servings 3 people
Course Drinks
Cuisine Dominican / Caribbean, Latin American

Ingredients

  • 1 lb Tamarind pods fresh, in their shells
  • 8 cups Water divided
  • 1 cups Sugar granulated or cane sugar, adjust to taste
  • 1 tsp Vanilla extract optional, for a Dominican touch
  • Ice Plenty, for serving

Method

  1. Shell the Tamarind: Remove the hard outer brown shells and the fibrous strings from each tamarind pod.
  2. Boil & Soften: Place the peeled tamarind in a pot with 4 cups of water. Bring to a boil, then reduce heat and simmer for 10 minutes until the fruit is soft.
  3. Soak: Turn off the heat and let it sit for at least 30 minutes (or up to 2 hours) to fully soften the pulp.
  4. Extract Pulp: Using clean hands or a potato masher, mash the pods in the water to separate the seeds and membranes from the pulp.
  5. Strain: Pour the mixture through a fine-mesh strainer into a large pitcher. Use a spoon to press as much pulp as possible through the mesh.
  6. Dilute & Sweeten: Add the remaining 4 cups of cold water and the sugar. Stir vigorously until the sugar is completely dissolved. Add vanilla if using.
  7. Serve: Taste and adjust sweetness if needed. Serve in tall glasses over plenty of ice.

Nutrition

Serving1cupCalories135kcalCarbohydrates35gProtein1gFat0.2gCholesterol35mgSodium10mgPotassium310mgFiber2.5gSugar30gVitamin A15IUVitamin C4mgCalcium35mgIron0.6mg

Notes

  • Cheat Code: If you are in a rush, you can buy frozen tamarind pulp (sin semilla) at the Latin grocery store. Just blend it with water and sugar!
  • Natural Tartness: Tamarind is naturally very sour. If it's too tart for you, just add a little more water and another spoonful of sugar.
  • Storage: This juice lasts up to 5 days in the fridge. Give it a good stir before serving as the pulp tends to settle at the bottom.

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