Tamarind spiced with coriander is simmered into a rich syrup, making it a true delight in this juicy no-alcohol drink. Fresh pineapple and coconut water add to the tropical cocktail-like vibes. It’s best enjoyed reclining at the beach or just pretending you’re at one.
| Level: | Easy |
| Total: | 40 min |
| Active: | 35 min |
| Yield: | 1 drink |
Ingredients
- 1/4 cup finely diced fresh pineapple
- 6 ounces coconut water
- 2 ounces Tamarind Coriander Syrup, recipe follows
- 1 pineapple wedge (about 1/8 inch thick), for garnish
- 8 ounces tamarind pods (14 to 16 pods)
- 1 cup packed dark brown sugar
- 2 teaspoons coriander seeds, lightly crushed
Instructions
- Add the diced pineapple to a 14-ounce Collins glass and muddle with a muddler or the handle of a wooden spoon until it becomes a juicy pulp. Top with a big scoop of ice cubes then add the coconut water and tamarind syrup. Stir together then garnish the glass with the pineapple wedge and enjoy.
- Crack each tamarind pod to remove the pulp then discard the shells and stringy fibers. Combine the tamarind pulp, brown sugar, coriander seeds and 2 cups water in a small saucepan and bring to a boil over high heat. Lower the heat to medium and cook at a rapid simmer, stirring frequently to help break up the pulp and prevent the sugar from scorching, until the pulp is loosened from the seeds, 25 to 30 minutes.
- Strain the syrup through a fine-mesh sieve into a heat-safe glass jar; discard the solids. Let cool to room temperature then cover and refrigerate for up to 2 weeks. Makes about 1 cup.
Nutrition Facts
| Serving Size | 1 of 1 servings |
| Calories | 1524 |
| Total Fat | 3 g |
| Saturated Fat | 1 g |
| Carbohydrates | 393 g |
| Dietary Fiber | 18 g |
| Sugar | 326 g |
| Protein | 9 g |
| Cholesterol | 0 mg |
| Sodium | 307 mg |