Tamarind-Citrus Syrup

This syrup is tart, sweet, and makes a great addition to cocktails, punches, or lemonade. Or, try some whisked into barbecue sauce or glaze.

Active Time:
15 mins
Total Time:
45 mins
Makes about 2 1/2 cups


  • 1 lemon

  • 1 grapefruit

  • 2 cups granulated sugar

  • 1 2/3 cups tamarind puree (such as The Perfect Purée) or 1 (14-ounce) package frozen unsweetened tamarind pulp (such as Goya)


  1. Peel lemon; reserve peels. Squeeze juice from lemon to equal 3 tablespoons. Peel grapefruit; reserve peels. Reserve grapefruit flesh for another use.

  2. Combine sugar, tamarind puree, lemon juice, lemon peels, and grapefruit peels in a medium saucepan. Bring to a simmer over medium, and cook, whisking constantly, until sugar is dissolved, about 2 minutes. Remove from heat, and let cool completely before using, about 30 minutes.

Make Ahead

Tamarind syrup may be stored in an airtight container in refrigerator up to 1 week.

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