- 3 Tbsp tamarind pulp
- 1 1/2 cups water
- 5-6 Tbsp grated palm sugar, coconut sugar or brown sugar
- 2cm piece fresh ginger, cut into about 5 slices
You don't find many desserts in Vietnam. Instead they have fresh fruit after a meal. Watermelon is one of my favourite fruits, so here is a refreshing, delicious dessert recipe I've created based on common Vietnamese ingredients - watermelon, mint and tamarind - they all go incredibly well together!
Suggested wine match - 2013 Waipara Hills Waipara Riesling
Put all ingredients for tamarind syrup in a small saucepan over a high heat and bring to the boil. Stir occasionally to break up the tamarind pulp.
Continue boiling until reduced by half, about 12 minutes. Strain and discard any seeds, the pulp and ginger.
This should make about 3/4 cup of syrup. Chill syrup in the freezer until cold, about 10-15 minutes.
Toss watermelon, mint and lime zest together to mix well.
Serve in small bowls with tamarind syrup spooned over the top.
Note - remaining syrup will keep well in the fridge for a week or two.