Tamarind Sorbet (I Tim Ma Kam)


Tamarind is a sour fruit and perfect for a sour-sweet sorbet. It takes wonderful, sour and sweet in the same mouthful. Now if only it wasn't brown, I could make it look sexy too!

30 gms Tamarind Pulp
200 ml Water
100 gms Sugar
250 ml Water

1. Make the tamarind water by mixing tamarind pulp and 200ml water.
2. Squeeze the pulp with your hands.
3. Drain off the brown juice, this is your tamarind water, discard the pulp.
4. Make a sugar syrup by mixing sugar and water in a pan, bring to the boil, then leave till cold.
5. Mix the tamarind water and sugar syrup.
6. Place in the freezer, after 2 hours take it out and break up any ice crystals, then finish the freezing.

Browse Recipes