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Sweet & Tangy Tamarind Syrup
Let’s make another simple refreshing drinks Guys, “Sweet & Tangy Tamarind Syrup”.
Here I made 2 versions, the first version made of full granulated sugar, and the 2nd version made with a mixture of brown sugar.
This one is highly recommended to stock it for our healthy drinks or even to start a business.
But for it’s made without preservatives, its shelf life at room temperature is only around 7 to 10 days. So, for a business purpose, it’s fine to add food preservative “Sodium Benzoate” per dose of 5 kg of fruit. That way, it can last for months in a bottle.
Tamarind Syrup (Version I - Granulated Sugar)
Ingredients
* 250 to 300 g Tamarind - seeded, it is up to the desired sourness level, the more tamarind fruit, the sourer the taste. If you use fresh tamarind that is ripe with seeds, the dose is increased, around 400 grams.
* 1 Liter of potable Water.
* 1000 g Granulated Sugar.
* 2 Pandan Leaves, tie a knot.
* ½ tsp Fine Salt.
Tamarind Syrup (Version II - with additional Brown Sugar)
Ingredients
* 250 to 300 g Tamarind - seeded, for more optimal result, you can mix it with ¾ glass of water (150 ml), blender until smooth, set aside.
* 1 L of Water
* 800 grams granulated sugar.
* 400 grams Palm Sugar, sherd rough.
* 2 Pandan leaves, tie a knot.
^^ Can be replaced with 1 to 2 drops of Pandan Pasta Essence.
* ½ tsp fine salt
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