Sampalok juice, or tamarind juice, is tangy and sweet and you’ll soon crave this tropical and refreshing tamarind drink. How to make tamarind juice is easy to do from scratch making it all natural and nutritious! Sampalok juice, or tamarind juice, is a classic beverage loved in Filipino and Asian food culture. This guide will teach you everything you need to know about sampalok juice and how to make tamarind juice, including a step-by-step recipe so you can get a taste of the tropics!
I’m lucky that my area has a lot of Filipino food stores. With that said, I can find tamarind pretty easily. I usually grab a bag or two of either green or ripe tamarind pods and I make a nice batch of tamarind paste for my sinigang or my sampalok juice!
Sampalock juice is the new lemonade for me.
My kids love the sweet and tart flavors as much as I do and how to make tamarind juice is really easy. It’s a few steps, but the outcome is so beautiful.
The act of making tamarind juice for me isn’t just for the purpose of the juice. It just feels raw and real to me. The purity in extracting nature’s flavors from this odd looking legume bring me connection and peace. I hope you find joy in the process as much as I do. Let’s go…
Table of contents
What is Sampalok Juice (Tamarind Juice)
Sampalok juice (sampalok means tamarind or tamarindo), also known as tamarind juice, is a sweet, sour, and tangy drink made from tamarind pods. Imagine making lemonade, but you use tamarind instead of lemons.
Tamarind is a tropical fruit native to Africa but has been widely cultivated in South Asia, Southeast Asia, and Latin America. It’s very common in Philippines!
The tamarind pod has lots of fibers with the pulp and some hard, brown seeds. The pulp is what has the gorgeous flavor. When the tamarind is greenish it’s very sour and tart. Brown pods are ripe and very sweet. How to make tamarind juice can be adjusted to more sweet or sour depending on the ripeness of the pods you use.
In the Philippines, tamarind is known as “sampalok,” and its juice is a popular refreshment, especially during hot summer days.
What Does Sampalok Mean?
In Filipino, “sampalok” refers to the tamarind tree (Tamarindus indica) and its fruit. The fruit is encased in a hard brown shell, and its pulp is tangy, slightly sweet, and packed with flavor.
In Philippine cuisine, sampalok is a versatile ingredient, often used in savory dishes like sinigang soup or as the star in sweet beverages like sampalok juice.
A Brief History of Tamarind Juice in the Philippines and Asia
Tamarind has been cultivated and enjoyed for centuries. In Asia, it’s celebrated for its culinary and medicinal uses.
- In the Philippines: Tamarind was introduced during the pre-colonial period and became a staple in Filipino cuisine. Sampalok juice has long been cherished as a cooling beverage and a traditional remedy for various ailments, including digestive issues and sore throats.
- Across Asia: Tamarind juice is enjoyed in countries like Thailand and India. It is often served as a refreshing drink, a base for tamarind-based sauces, or as an ingredient in desserts.
Why You’ll Love Sampalok Juice
- Refreshing Taste: The combination of sweet, sour, and tangy flavors makes it a perfect thirst-quencher.
- Health Benefits: Tamarind is rich in antioxidants, vitamin C, and dietary fiber. It’s known to aid digestion, improve skin health, and boost immunity.
- Versatility: Whether you want a plain juice or a spruced-up mocktail, sampalok juice is incredibly adaptable.
- Cultural Connection: Drinking sampalok juice offers a taste of Filipino heritage and Asian culinary traditions. It’s very idyllic of the natural resources and beautiful recipes that come from that.
Uses of Sampalok Juice
- As a Beverage: Serve it chilled or over ice for a refreshing drink.
- In Cocktails/Mocktails: Add a twist to your drinks by using sampalok juice as a base. I love this awesome sampalok cocktail for the over 21 enjoyers.
- Cooking: Use tamarind paste or juice to flavor marinades, soups, or sauces. It’s also used for candy and lollis!
Why Sampalok Juice is Good for You
See how Tamarind juice is not just delicious—it’s packed with health benefits:
- Rich in Antioxidants: Helps fight free radicals and promote healthy aging.
- Aids Digestion: The natural fiber in tamarind supports gut health.
- Immune Boosting: High vitamin C content strengthens immunity.
- Lowers Blood Pressure: Tamarind’s potassium helps regulate blood pressure levels.
The Anatomy of Sampalok
Understanding tamarind’s structure will help you appreciate this fruit:
- Pod Shell: A brittle outer covering that protects the pulp.
- Pulp: The edible portion, rich in flavor and nutrients.
- Seeds: Embedded within the pulp, they are not typically used in cooking but can be replanted.
- Color: A greener shell means unripe and more sour. A brown shell indicates the sampalok is ripe and the pulp is sweet.
Taste Profile of Sampalok Juice
Sampalok juice is a delightful balance of sweet and tangy, with a hint of earthy richness. You can adjust its sweetness or sourness by tweaking the recipe to suit your taste buds.
Tamarind Calories
Here’s a general breakdown of the calorie content and nutritional values for tamarind and it will vary, depending on use.
Nutritional Information (per 100 grams of tamarind)
- Calories: Approximately 239 kcal
- Carbohydrates: 63.35 g
- Protein: 2.8 g
- Fat: 0.6 g
- Fiber: 5.1 g
- Sugars: 57.36 g
- Vitamin C: 3.5 mg (about 5% of the Daily Value)
- Potassium: 628 mg
Ingredients
Follow this recipe for the easiest way how to make tamarind juice and have some leftover tamarind paste to make more future batches. Your sampalok juice will be ready to be enjoyed within the hour!
For the Tamarind Paste (Sampalok Juice Base)
- 3 cups brown tamarind pods (brown tamarind pods indicate ripeness and more sweet)
- 5 cups water
To Make the Sampalok Juice (Tamarind Juice)
- 1/2 cup tamarind paste (from the tamarind paste
- 7 cups water
- 3/4 cup sugar (adjust to taste)
- Ice cubes for serving
Garnishes (optional)
- lemon slices
- tamarind paste on the rim
- chili salt
- mint leaves
Equipment Needed to Make Sampalok Juice
How to make tamarind juice from scratch is easy with some basic kitchen equipment. Here’s a list of what you need:
- Pot: A large pot for boiling the tamarind pods and water.
- Strainer: A wire mesh strainer to separate the pulp from the seeds and fibers.
- Big wooden or metal spoon: to press the tamarind through the wire mesh sieve.
- Measuring Cups: For accurately measuring water, sugar, and tamarind paste.
- Blender (optional): For blending the pulp into a smoother paste, if desired.
- Whisk or Stirring Spoon: To mix the ingredients thoroughly when preparing the juice.
- Pitcher: For mixing and serving the prepared sampalok juice.
- Cutting Board: As a prep space and if you choose to prepare garnishes like lemon slices or mint leaves.
Instructions
- Prepare the Tamarind Paste:
- Boil 5 cups of water. Wash the tamarind pods very well from any debris and REMOVE the shells.
- Add the tamarind to the hot water. LOW Simmer for 10 minutes. Turn the flame to very low and steep for 40 minutes.
- Remove the tamarind from the water when soft.
- Take the pulp and press through a wire mesh strainer. Keep pressing through until the seeds are removed and all the softened pulp is pressed out.
- Blend or press the pulp again through the sieve for a smooth paste.
- Your tamarind paste is ready!
- Assemble the Sampalok Juice:
- Heat one cup of the water and add the sugar until it’s dissolved. You have now made simple syrup that will sweeten the tamarind juice.
- In a large pitcher, combine the tamarind paste, the remaining cups of water, and the simple syrup. Stir very well. Use a whisk to really incorporate the tamarind paste. Add more tamarind paste if you like more tamarind flavor.
- Chill and Serve:
- Refrigerate the juice for at least 30 minutes or serve right away with lots of ice and enjoy your fresh made sampalok juice!
- Garnish with mint, lemon, ginger slices, or tamarind paste on the rim of the glass with chili salt.
Notes and Add-ins
- Optional Add-ins:
- Lime juice for extra tanginess
- Slapped Mint leaves for a refreshing twist
- Honey or agave as a natural sweetener
- Storage:
- Keep any leftover juice in an airtight container in the refrigerator for up to 3 days.
How to Serve Sampalok Juice
Now that you know how to make tamarind juice, it’s time to enjoy it!
- Family Gatherings: Perfect for potlucks or family style celebrations.
- Beach Days: A cooling drink under the sun.
- Cultural Events: Celebrate Filipino heritage with a traditional drink.
- Everyday Meals: Pair with Filipino dishes like pancit or lumpia.
- Punchbowl Style: This makes a statement at any table.
With its rich history, unique flavor, and myriad of uses, sampalok juice is truly a treasure in Filipino cuisine and how to make tamarind juice is really easy! Switch it up, connect with your roots, or try something totally new, and have a glass of sampalok juice under the sun.
Sampalok Juice
Equipment
- pot A large pot for boiling/steeping the tamarind pods and water.
- wire mesh strainer A wire mesh strainer to separate the pulp from the seeds and fibers.
- Big wooden or metal spoon to press the tamarind through the wire mesh sieve.
- Blender (optional) For blending the pulp into a smoother paste, if desired.
- Whisk or Stirring Spoon
- Pitcher
- cutting board prep space
Ingredients
For the Tamarind Paste (Sampalok Juice Base)
- 3 cups brown tamarind pods brown tamarind pods indicate ripeness and more sweet
- 5 cups water
To Make the Sampalok Juice (Tamarind Juice)
- ½ cup tamarind paste (from the tamarind paste
- 7 cups water
- ¾ cup sugar adjust to taste
- Ice cubes for serving
Garnishes (optional)
- lemon slices
- tamarind paste on the rim
- chili salt
- mint leaves
Instructions
Prepare the Tamarind Paste:
- Boil 5 cups of water. Wash the tamarind pods very well from any debris and remove the shell.5 cups water
- Add the tamarind to the hot water. Low Simmer for 10 minutes. Turn the flame to very low and steep for 40 minutes.3 cups brown tamarind pods
- When they are very soft, remove from the water. Take the pulp and press through a wire mesh strainer. Keep pressing through until the seeds are removed and all the softened pulp is pressed out.
- Blend or press the pulp again through the sieve for a smooth paste. Your tamarind paste is ready!
Assemble the Sampalok Juice:
- Heat one cup of the water and add the sugar until it’s dissolved. You have now made simple syrup that will sweeten the tamarind juice.7 cups water, ¾ cup sugar
- In a large pitcher, combine the tamarind paste, the remaining cups of water, and the simple syrup. Stir very well. Use a whisk to really incorporate the tamarind paste. Add more tamarind paste if you like more tamarind flavor.½ cup tamarind paste (from the tamarind paste, Ice cubes for serving
Chill and Serve:
- Refrigerate the juice for at least 30 minutes or serve right away with lots of ice and enjoy your fresh made sampalok juice!Garnish with mint, lemon, ginger slices, or tamarind paste on the rim of the glass with chili salt.lemon slices, tamarind paste on the rim, chili salt, mint leaves
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