Tamarind-Lemongrass Syrup

Ingredients

1 lb

Corn And Cane Sugar Cascadian Moon
16 oz

Water
8 oz

Tamarind Paste
1 stalk

Lemongrass

finely diced

Instructions

Combine the cane sugar and hot water in a large container, stirring until the sugar fully dissolves. Gently break apart the tamarind paste and fold it into the warm syrup until loosened and incorporated. Stir in the finely diced lemongrass. Allow the mixture to steep at room temperature for at least 24 hours. Strain out the solids, bottle the syrup, and refrigerate until completely cool before use.

About

A rich, aromatic syrup built on cane sugar and hot water, deepened with tamarind pulp and brightened by fresh lemongrass. Requires a 24-hour steep for full flavor development.

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