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Ingredients
2 cups tamarind concentrate
1 cup syrup (simple syrup: 1 cup sugar + 1 cup water, simmer until dissolved then cool)
1 cup cold water (or coconut water for extra flavor)
Optional: a pinch of salt (helps balance the tanginess)
Preparation
Blend everything!
In a blender, combine tamarind concentrate, syrup, water (or coconut water), and salt. Blend for 60 seconds until smooth (Use ice cream maker or blender)
Freeze
Pour into a freezer-safe container.
If using an ice cream maker: churn for 60 minutes or until thickened.
If not using a machine: freeze for 4–6 hours, stirring every hour for the first 2–3 hours to break up ice crystals.
Scoop and enjoy!
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