Tamarind Ginger Fizz

  1. Combine ginger, sugar and water in a pot. Boil for 5 minutes, then transfer to a container and refrigerate. Allow the syrup to cool. When it is cool, strain the ginger. The syrup can be kept refrigerated for 3 weeks.
  2. To make the Chili Salt, mix the sugar, salt and chili powder in a bowl and spread it onto a plate.
  3. Combine tamarind pulp, 1/2 cup ginger syrup, lime juice and mint in a pitcher. With a wooden spoon smash the mint, bruising the leaves and releasing their flavor.
  4. Slide a lime wedge around the rims of 6 glasses and sink the rims into the Chili Salt. Fill the glasses with ice.
  5. Add the seltzer water to the pitcher and mix well.
  6. Pour the Tamarind Ginger Fizz into the glasses. Use your wooden spoon to hold back as much of the mint as possible when you pour.
  7. Garnish with a sprig of mint and serve.

ginger, sugar, water, tamarind pulp, lime juice, mint, mint, liters seltzer water, chili salt, sugar, kosher salt, chili

Taken from food52.com/recipes/4255-tamarind-ginger-fizz (may not work)

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