Extracted from the pulp inside the seedpods of the African tamarind tree, tamarind paste is sold in Indian groceries and sometimes in the Asian section of supermarkets. Tamarind pulp is quite sour, being about 20 percent acid (mostly tartaric), but it is also somewhat sweet and savory, with a complex roasted underpinning. In much of Asia, tamarind is used to acidify sauces, soups, preserves, and beverages. If you can't find it, you could substitute a combination of lime juice and Marmite and come close. Tamarind paste will keep almost indefinitely in the refrigerator in a tightly closed container.

　　

Ingredients

Enough for 3 servings

　　

Tamarind Tea Syrup

1 cup water

　　3/4 cup sugar

　　3 black tea bags

　　1 tablespoon tamarind paste

　　

Step 1

Combine the water and sugar in a small saucepan. Bring to a boil, then remove from the heat, add the tea bags, and let steep for 5 minutes.

　　

Step 2

Remove the tea bags, and pour 1/3 cup of the hot tea into a separate bowl. Add the tamarind paste, stir to dissolve, and then strain the mixture back into the tea. Let the syrup cool to room temperature.

　　

Step 3

This syrup will keep in the refrigerator for up to 2 months.

　　Cooks' Note

　　To Mix with Seltzer:

　　1/3 cup tamarind tea syrup

　　1 cup seltzer

　　1 serving

　　Pour the syrup into a tall glass. Add the seltzer and stir just until blended. Add ice and serve.

　　To Carbonate with a Siphon:

　　1 batch tamarind tea syrup

　　3 cups water

　　3 servings

　　Pour the syrup into a 1-quart siphon. Add the water. Charge with CO2 according to the manufacturer's directions. Siphon-charged sodas can be stored in the siphon in a refrigerator for up to 5 days. Disperse as desired into tall glasses filled with ice, and serve.

　　From Homemade Soda: 200 Recipes for Making and Using Fruit Sodas and Fizzy Juices, Sparkling Waters, Root Beers and Cola Brews, Herbal and Healing Waters, Sparkling Teas and Coffees, Shrubs and Switchels, Cream Sodas and Floats, and Other Carbonated Concoctions by Andrew Schloss. Copyright © 2011 by Andrew Schloss; photography by © Aran Goyoga. Published by Storey Publishing.