Here’s a twist on lemonade, try making Tamarind juice out of the lovely pulp you made earlier. I made a gallon of this along with some Mango Lassi for a small gathering and watched them disappear.
Prep time: 5 minutes
Yield: 8 cups
Click here to get the recipe for Tamarind Pulp.
Printingredients
- 1/2 cup tamarind pulp, Click on the above link for the recipe
- 1/4 cup sugar, adjust to taste
- 7 1/2 cups of water
Note: Tamarind seeds, leaves and the pulp offer different health benefits. Tamarind pulp has the following health benefits:
- Every 100 grams of tamarind meets 15% of your daily iron intake;
- It’s a good solution for both constipation and diarrhea;
- It boosts metabolism and aids in weight loss;
- It has a strong anti-oxidant as it is extremely high in vitamin C;
- It’s an anti-inflammatory;
- It improves white-blood-cell production, thereby improving the immune system; and,
- It helps control blood sugar levels.
Tamarind consumption should be limited by pregnant women. While tamarind has benefits for both the developing fetus and the mother, it also reduces the effectiveness of certain medicines like aspirin. It is best to eat it in moderation while pregnant.
However, breastfeeding mothers are advised against its consumption because its high vitamin C content can cause digestive issues in newborn babies. This is true of other foods that are high in vitamin C as well.
Written by Anju Kapur of Anju’s Table. All content and images on this site are copyright protected. Please do not use any of my images without my permission. Should you wish to share this recipe on your site, please add a link to this post as the source.