Recipe of Favorite Palm tamarind brown sugar syrup/ summer special

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The ingredients needed to make Palm tamarind brown sugar syrup/ summer special:

1. Get 1 kg brown sugar
2. Prepare 250 grm palm
3. Make ready 250 grm tamarind
4. Get 1 tbsp salt

The tropical tang of tamarind combines with fish sauce, Sriracha and brown sugar in this flavorful tamarind sauce. Tamarind pulp can be turned into syrup with the addition of sugar and is consumed in the Levant and other parts of the world. Palm sugar is derived from any variety of palm tree and it's often used in Asian, Middle Eastern and North African cooking. Brown sugar has the denser, stickier consistency of many palm sugars however it is significantly sweeter so generally you won't need to use as much when baking or cooking.

Instructions to make Palm tamarind brown sugar syrup/ summer special:

1. Sock the palm and tamarind sapretly for 4 hours after remove seeds and grind well and add water and strain into cook add water and add sugar and salt cook thick fom and ready this syrup
2. After cool pour into bottles keep in freezer
3. Take a jug pour this syrup 1/2 glass and add water and ice cubes you can more and less water as you wish you like
4. Enjoy cool and tasty this sharbat
5. Enjoy with your family take care eat well see you again with next recipe bye

Palm sugar is derived from any variety of palm tree and it's often used in Asian, Middle Eastern and North African cooking. Brown sugar has the denser, stickier consistency of many palm sugars however it is significantly sweeter so generally you won't need to use as much when baking or cooking. Miel de palma (lit. palm honey, also palm syrup) is an edible sweet syrup produced from the sap of a number of palms. It is produced in the Canary Islands and coastal regions of South America. In the Canary Islands, palm syrup (miel de palma) is produced from the Canary Island Date Palm.

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