Sharab Tamr Hendi | Syrian Rose Flavored Tamarind Drink

How about joining me for a drink today? A drink that is from a really for off place,a drink that looks so pretty and is a wonderful thirst quencher!Got you interested,didn’t I!!!

Presenting to you- Sharab Tamr Hendi from the Syrian Cuisine, as Syria is the country that we are visiting this month in the MENA[Middle Eastern and North African]

This month we were given the choices to make

Drink: Sharab Tamr Hendi (example here)
Main: Oven Potato with Lemon, Garlic and Oil (example here)
Sweet: Aqras Helweh (example here)

I made the drink and the sweet though the sweet will get posted a little later.

This is a really cooling and delicious drink just like the Rajastani Amlana and Egyptian Tamr Hindi.Though the flavors in the three drinks differ, the base is the same – Tamarind.

This is a perfect drink to chill out with during the hot summer months…

I used:
Adapted from Orange Blossom Water

Tamarind – 50 grams
Water
Jaggery to taste
Rose syrup to taste

1. Boil a cup of water and add the tamarind. Let it simmer for 10 minutes.
2. Remove from heat and let it cool completely.
3. After it has cooled down, squeeze out the juice from the pulp.Filter the mixture.
4. Pour the pulp into a jug and top it up with 2 cups[more or less depending on how tart the tamarind is]
5. Take the pulp in a cheese cloth , tie it up and place inside the jug we prepared in step 4.
6. Keep in the fridge for a couple of hours to chill for at least 12 hours.I chilled it for 3 hours.
7. Remove the jug from fridge and take out the cheese cloth and squeeze out the juice from it and discard the pulp.
8. Add jaggery [or sugar], mix well.
9. Now add rose syrup as needed and serve chilled.

Note:

• The original recipe calls for sugar. I used organic jaggery.
• If you do not have rose syrup, you can use rose water, but you will not get this pretty color.
• The quantity of water and jaggery / sugar will depend on how tart the tamarind is.
• The color of the drink will vary on how dark / light the tamarind is and the concentration of the rose syrup

Here is what the others in our group cooked from the Syrian Cuisine….