Tamarind-Citrus Syrup

This syrup is sweet and tart. It’s a perfect addition to lemonade, punches or cocktails. Try adding some to barbecue sauce or glaze.


  • One lemon
  • One grapefruit
  • 2 cups granulated sugar
  • 1 cup tamarind puree, such as The Perfect Puree or Goya (14-ounce package of frozen unsweetened tamarind juice)


  1. Reserve peels. Use three tablespoons of lemon juice. Peel grapefruit; reserve peels. Save the grapefruit flesh to use in another way.
  2. In a medium saucepan, combine sugar, tamarind purée, lemon juice, and lemon peels. Stir constantly while bringing to a boil over medium heat. Cook for about 2 minutes or until the sugar has dissolved. Let cool for 30 minutes before using. Remove from heat.

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