Thai-Style Tamarind Iced Tea
Why this recipe works
- Bright sweet-sour balance: Tamarind brings natural sourness, while sugar and black tea round it out into a refreshing drink rather than a sharp cordial.
- Fast syrup method: A short simmer extracts flavour from the tamarind pulp and dissolves the sugar in one step.
- Easy to adjust: The lime and sweetness can be fine-tuned after straining, making it simple to serve sharper or softer to taste.
- Good for preparing ahead: The tea and tamarind syrup can be chilled separately, then mixed with lime and ice just before serving.
Get the most out of this recipe
Ingredient notes
- Tamarind pulp: Use tamarind pulp rather than a sweetened tamarind drink concentrate so you can control the balance of sourness and sugar.
- Adjusting sweetness: For a less sweet drink, reduce the sugar at the syrup stage and adjust after straining while the mixture is still easy to dissolve.
- Lime to finish: Add lime at the end rather than during simmering so the citrus stays fresh and bright.
Timing notes
- Let the tamarind stand: The short resting time after simmering helps the pulp soften further, making it easier to press more flavour through the sieve.
- Serve over fresh ice: Pour the chilled tea over ice just before serving so it stays cold without becoming diluted too early.
Make-ahead tips
- Keep the parts separate: Store the strained tamarind syrup and brewed tea separately in the fridge, then combine with lime and ice when ready to serve.
- Make in advance: The chilled components keep well for a few days, making this useful for preparing ahead for lunches, picnics or warm-weather drinks.
Common mistakes
- Not pressing the tamarind: Press the softened pulp firmly through the sieve; simply pouring it through can leave much of the flavour behind.
- Oversteeping the tea: Steep the black tea for the stated time so it adds structure without becoming too bitter.
Equipment you'll need
Ingredients
Instructions
- Put 250 ml of the water in a small saucepan with the tamarind pulp and caster sugar. Bring to a gentle simmer over medium heat, then cook for 6 to 8 minutes, stirring and pressing the tamarind against the side of the pan until the sugar dissolves and the liquid looks syrupy. Take off the heat and leave to stand for 5 minutes.
- Meanwhile, bring the remaining 200 ml water to a boil, then add the black tea and steep for 4 minutes. Strain the tea into a jug and set aside.
- Strain the tamarind syrup through a sieve into the jug, pressing firmly to extract as much flavour as possible. Squeeze in the lime juice, then taste and adjust with a little more lime if you like it sharper. Fill a glass with the ice cubes and pour the tamarind tea over the top.
Recipe notes
Tips
- For a clearer drink, strain the tamarind syrup twice, pressing well the first time and then passing it through a clean sieve again.
- If you prefer it less sweet, start with half the caster sugar, then add more to taste once the syrup is strained and cooled slightly.
Substitutions
- Replace caster sugar with agave syrup for a softer, rounded sweetness; add it off the heat and stir until fully dissolved.
- Replace lime with lemon for a similar citrus lift, keeping the same squeezing-to-taste approach.
Storage
- Refrigerate up to 3 days
- Store the strained tamarind syrup and brewed tea separately in the fridge, then combine with lime and ice just before serving for the freshest flavour. If already mixed, keep chilled and stir well before pouring over fresh ice.
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Recipe overview
- Servings: 1 glasses
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Thai
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