- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 180 g
- 500 ml
- 1 pinch
- 1 tbsp
Process
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If using a block of tamarind pulp, break it into pieces and soak in 200 ml of the water for 15 minutes, then mash and strain through a sieve to remove seeds and fibers. If using concentrate, skip soaking and proceed.
In a small saucepan, combine the tamarind extract, remaining 300 ml water, granulated sugar, and fine sea salt. Heat over medium heat, stirring until the sugar dissolves completely, about 3–4 minutes. Do not boil.
Remove from heat and stir in the lime juice if using. Taste the mixture; it should be sweet-tart and slightly stronger than you want the final sherbet, as freezing mutes flavors.
Pour the mixture into a shallow container and refrigerate until thoroughly chilled, at least 2 hours or overnight. Cold base freezes faster and smoother.
Churn the chilled mixture in an ice cream maker according to the manufacturer's instructions, usually 20–25 minutes, until it reaches a soft-serve consistency.
Transfer the churned sherbet to a freezer-safe container, press a piece of parchment paper directly onto the surface, cover, and freeze for at least 2 hours to firm up before serving.
Kitchen notes
Kitchen notes
- The most common mistake is not chilling the base before churning; a warm base will not freeze properly and will turn icy. Always refrigerate until cold.
- Tamarind brands vary in tartness; taste the base after mixing and adjust sugar or lime juice. It should be a bit more pronounced than you want the final dessert.
- If you do not have an ice cream maker, pour the chilled base into a shallow tray and freeze, stirring with a fork every 30 minutes for 3 hours to break up ice crystals.
Substitutions
- granulated sugar→honey or agave syrup (use 150 g, reduce water by 2 tbsp)
- lime juice→lemon juice
Storage & reheating
Store tamarind sherbet in an airtight container in the freezer for up to 2 weeks. To serve, let it soften at room temperature for 5-10 minutes or microwave in 10-second bursts until scoopable. Do not refreeze once softened.
FAQ
The questions we get asked most
Why is my tamarind sherbet icy and hard?
Icy sherbet usually means the base was not cold enough before churning, or it was not churned long enough. Make sure the mixture is thoroughly chilled (at least 2 hours in the fridge) and churn until it looks like soft-serve. Adding a tablespoon of corn syrup or a small amount of alcohol is not allowed in this halal recipe, so instead ensure proper churning and storage.
Can I use tamarind concentrate instead of block tamarind?
Yes, tamarind concentrate works well. Use about 3-4 tablespoons of concentrate mixed with 500 ml water, then taste and adjust. Concentrate is more intense, so start with less and add more if needed. Skip the soaking step.
How do I know when the sherbet is done churning?
It is done when it has the texture of soft-serve ice cream and holds its shape on a spoon. It will also have increased in volume slightly and look smooth, not soupy. If it still looks liquid, churn 5 more minutes.
Can I make this without an ice cream maker?
Yes. Pour the chilled base into a shallow metal or plastic tray and freeze. Every 30 minutes for the first 3 hours, stir vigorously with a fork, breaking up any frozen edges. This method yields a slightly coarser texture but is still delicious.
How long does tamarind sherbet keep in the freezer?
It keeps well for up to 2 weeks in an airtight container. After that, it may develop ice crystals and lose its creamy texture. Press parchment paper onto the surface before sealing to prevent freezer burn.
Why is my sherbet too sour or too sweet?
Tamarind varies in acidity. If too sour, add more sugar a tablespoon at a time while the base is still warm. If too sweet, add more tamarind concentrate or a squeeze of lime juice. Always taste the base before freezing and adjust.
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