Tamarind Punch
Taymer Mason learned to cook on a challenge from her aunt. She is author of Caribbean Vegan and has a website at www.taymermason.com.
This recipe is featured in West Indian Beach Picnic
- Servings Serves 6
Ingredients
- 500 gram box of sweet tamarind pods
- 4 pieces of star anise
- 2 pieces of cinnamon
- 1 orange, sliced
- 1 teaspoon fresh lime juice
- 118 ml (½ cup) simple syrup (1:1 mixture of sugar and water)
- 118 ml (½ cup) brown rum, preferably Mount Gay brand (optional)
Preparation
1. Shell tamarind pods and put pulp and seeds into a pitcher with the anise and cinnamon sticks. Add 473 ml (2 cups) hot water and leave to soak for one hour.
2. Add the rest of the ingredients and stir rapidly removing some of the pulp from the tamarind.
3. Chill and strain into glasses over ice cubes.
Taymer Mason
Taymer Mason, author of Caribbean Vegan, grew up in the suburbs of Christ Church, Barbados and spent most of her days reading and creating pieces of art during the summer holidays. She started to cook as a challenge from an aunt who taunted her, saying she would never learn to cook. She not only learnt to cook but her first job out of University of the West Indies was as a New Product Development chef and food scientist in one of Barbados’ leading manufacturing companies. She moved to Saint Martin in 2008. You can follow her on Twitter @taymermason.
Courtesy photo
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