Tamarind Sharbat Food

TAMARIND SHARBAT

Steps:

• Combine the tamarind paste, sugar and water in a small pot and bring to a simmer on medium low heat.
• Stir while sugar dissolves.
• You should have a syrup the consistency of maple syrup.
• If it's thicker add a bit of water and cook another minute.
• This will thicken up a bit when cool but still pourable.
• Pour into a sterile jar or bottle.
• This will keep for 3 or 4 days on the counter.
• To serve combine 1/4 cup syrup with 1/2 cup water or sparkling water, stir and add 3 or 4 ice cubes.

KHARBHOOJA SHARBAT

Steps:

• If using small melons, slice off the top of each as a lid, if using large melons, cut them into half.
• Cut the edges into zigzag pattern.
• Cut a thin slice off the bottom so that the melon stands upright without tipping (take care not to cut through the shell).
• Scoop out the seeds and discard.
• Scoop out the flesh and process in a blender, along with the remaining ingredients, until smooth.
• Chill well and serve in the shells, if desired, with reversed lids and a straw.