Linden Blossom Tea
A delicate linden-blossom infusion, strained and served warm with optional honey and lemon.
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Spiced Tamarind Sherbet
Demirhindi Şerbeti
A tangy chilled tamarind drink scented with cinnamon, cloves and fresh ginger.
- Prep
- 15 min
- Cook
- 1 hr
- Rest
- 10 hr
- Total
- 11 hr 15 min
- Servings
- 8
Ingredients
- 7 oz Tamarind pulp (shelled, with seeds)
- 2 qt Water, plus a little to dilute if desired
- ¾ cup (150 g) Sugar (granulated), adjusted to taste
- 2 Cloves (whole)
- 1 Cinnamon stick
- 15 g Ginger (fresh), thinly sliced
- ½ tsp Sage leaves (dried, food-grade, for tea) (optional)
- ½ tsp Linden blossoms (dried, food-grade) (optional)
- 1 tbsp Honey (optional)
- Ice cubes, to serve, as needed
Method
Cover the tamarind with the measured water in a non-reactive container. Cover and refrigerate for 8 hours or overnight.
Transfer tamarind and soaking water to a pan. Add sugar, cloves, cinnamon, ginger and sage/linden if using. Bring to a boil, then simmer gently for 1 hour, partly covered.
Strain through a fine sieve, pressing the softened pulp gently. Discard all seeds, fibers and spices. Stir in honey if using and taste.
Transfer to shallow heat-safe containers and refrigerate promptly, within 2 hours. Chill at least 2 hours. Dilute with cold water if too strong.
Stir and serve cold over ice. Keep remaining drink refrigerated and use within 3–4 days.
Cooking guidance
Use shelled tamarind pulp with seeds, not a concentrated paste. Concentrates vary greatly and are not interchangeable weight for weight.
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