Drinks
Sumo de Tamarindo (Cape Verdean Tamarind Juice)
Ingredients
- - Dried tamarind pulp — 150 g (5.3 oz)
- - Water, warm — 1 litre (4 cups)
- - Sugar — 80 g (6 tbsp)
- - Fresh mint leaves, to garnish (optional) — few sprigs (few sprigs)
Method
- Soak the tamarind pulp in warm water for 20 minutes, breaking it up with a spoon.
- Strain through a fine sieve into a jug, pressing firmly to extract as much pulp and liquid as possible; discard the seeds and fibre.
- Stir in the sugar until fully dissolved.
- Chill for at least 1 hour before serving over ice, garnished with mint if desired.
Introduction: A tangy, refreshing non-alcoholic drink made from tamarind pods, sumo de tamarindo is a popular cooler across the islands, especially welcome in the dry heat of the trade winds.
Cultural Background: A tangy, refreshing non-alcoholic drink made from tamarind pods, sumo de tamarindo is a popular cooler across the islands, especially welcome in the dry heat of the trade winds.
Tips: Press the tamarind firmly against the sieve — most of the flavour is in the thick pulp clinging to the fibres. Adjust sugar to taste; tamarind's tartness varies noticeably between batches.
Variations: Add a pinch of ground ginger for extra warmth. Dilute with sparkling water for a lighter spritzer. Naturally vegan and vegetarian.
Storage: Refrigerate in a sealed jug for up to 4 days.
Reheating: Not applicable — served cold.
Nutrition: Approx. 90 kcal, 0.5 g protein, 23 g carbohydrate, 0 g fat per serving.
FAQs:
Q: Can I use tamarind concentrate instead of pulp?
A: Yes, use about 3 tablespoons of concentrate dissolved in the water and adjust sugar to taste.
Q: Is this drink very tart?
A: It has a pleasant natural tartness, balanced by the added sugar — adjust the sweetness to your preference. SEO Keywords sumo de tamarindo, cape verdean tamarind juice, crioulo drink recipe Image Prompt A glass jug of dark reddish-brown tamarind juice with ice cubes and mint leaves, condensation on the glass.