Demirhindi Şerbeti — Spiced Tamarind Sherbet

Sep 22

A tangy brown tamarind sherbet with cinnamon, cloves and ginger, served chilled in small glasses.

Serves 8 • Prep 15 minutes • Soak overnight • Cook 1 hour, then chill

INGREDIENTS

• 200 g shelled tamarind pulp with seeds, not concentrated paste

• 2 litres water

• 150–180 g sugar, to taste

• 2 cloves; 1 cinnamon stick

• 15 g fresh ginger, sliced

• 1 small sprig food-grade sage and a pinch of linden, optional

• 1 tablespoon honey, optional

METHOD

1. Cover the tamarind with the water and soak overnight in the refrigerator.

2. Transfer everything to a saucepan. Add sugar, spices and any optional herbs.

3. Simmer gently for about 1 hour, stirring occasionally.

4. Pass through a fine sieve, pressing the softened pulp gently; discard seeds and fibres.

5. Adjust sweetness, cool promptly and refrigerate. Dilute to taste before serving.

SERVING

Serve cold. Concentrated tamarind pastes vary greatly and cannot replace the pulp weight-for-weight.

CULTURAL NOTE

Demirhindi belongs to the Ottoman sherbet tradition; spice blends differ among households.

SOURCES

Adapted from Arda Türkmen’s Demirhindi Şerbeti.

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