St. Thomas Tamarind Punch
A refreshing drink made from steeped tamarind pulp, sweetened with cane sugar and spiked with a hint of cinnamon and ginger. Tart, sweet, and fragrant, it brings back the warmth of the Antilles.
A refreshing drink made from steeped tamarind pulp, sweetened with cane sugar and spiked with a hint of cinnamon and ginger. Tart, sweet, and fragrant, it brings back the warmth of the Antilles.
You know, my child, before France, before Paris and its fogs, there was the island—St. Thomas, the port, the heat, and these fruits you have no idea of here. We used to drink, to cool down, a tamarind water, tart enough to make you squint, sweetened with cane sugar and a little spice. When I rediscover that taste, a whole world of colors comes back to me, that of my first childhood glances. The painter I am may come from there, you see: from a tropical light that you never quite forget.
- •Tamarind pulp — a good handful (tart base)
- •Cane sugar — to taste (sweetness)
- •Water — a pitcher (infusion)
- •Cinnamon and fresh ginger — a little (flavor)
St. Thomas Tamarind Punch
A refreshing drink made from steeped tamarind pulp, sweetened with cane sugar and spiked with a hint of cinnamon and ginger. Tart, sweet, and fragrant, it brings back the warmth of the Antilles.
Why this dish? Pissarro was born and grew up in Charlotte Amalie on the Danish island of St. Thomas, amid the Creole flavors of the Caribbean. This tamarind drink evokes the scents of his tropical childhood, so far from the gray countryside of Île-de-France.
You know, my child, before France, before Paris and its fogs, there was the island—St. Thomas, the port, the heat, and these fruits you have no idea of here. We used to drink, to cool down, a tamarind water, tart enough to make you squint, sweetened with cane sugar and a little spice. When I rediscover that taste, a whole world of colors comes back to me, that of my first childhood glances. The painter I am may come from there, you see: from a tropical light that you never quite forget.
Ingredients (period version)
- Tamarind pulp — a good handful (tart base)
- Cane sugar — to taste (sweetness)
- Water — a pitcher (infusion)
- Cinnamon and fresh ginger — a little (flavor)
Ingredients
- Tamarind paste — 100 g (tart base)
- Cane sugar — 80 to 120 g (sweetness)
- Water — 1 L (infusion)
- Cinnamon stick — 1 (flavor)
- Fresh ginger — 1 small piece (flavor)
- Ice cubes — for serving (coolness)
Method
- Dissolve the tamarind paste in 500 ml hot water, mash with a fork, and let steep for 20 minutes.
- Strain to remove fibers and seeds, pressing the pulp well.
- Add the sugar, cinnamon stick, and grated ginger; stir until dissolved.
- Top up with the remaining cold water, taste, and adjust sugar for tartness.
- Chill for at least one hour and serve very cold over ice.
How it was made : Tamarind, abundant in the Caribbean, had long been used to make refreshing drinks in the Antilles. On islands like St. Thomas, these sweet and sour 'fruit waters' were part of everyday Creole life, sweetened with local cane sugar.
The contemporary twist : Serve in a tall glass with a mint leaf and a lime slice: a 'tamarind lemonade' that takes you on a journey without alcohol.
Camille Pissarro · Charactorium
