Ginger, Tamarind & Fresh Mint Sparkling Water

This drink is sour, spicy and refreshing all at the same time. It’s a nice way to rehydrate and adds macro-nutrients to your diet too. Both tamarind and ginger offer bang for their buck nutritionally, as well as lots of flavour.

Tamarind, native to Mexico and neighbouring countries, as well Pakistan and India and some parts of North Africa, has a number of therapeutic uses, both ancient and modern. Tamarind is a source of B-vitamins and a number of minerals, as well as having a high energy and fibre content. All B-vitamins are necessary for the body to metabolise glucose, fats and protein, therefore, it often recommended as weight-loss supplement. It is a source of a number of macro-nutrients in the form of minerals, 100g proving the average build adult with recommended daily allowances of calcium (approximately 9%), of phosphorous (14%), of potassium (22%) and magnesium (28%). It’s ancient and modern uses include supporting blood flow, supporting bone health and muscle function as well as helping to heal wounds and lessen inflammation of the joints.

Ginger too has tonnes of flavour and medicinal properties, mostly related to it’s warming effects. It too is recommended for supporting blood flow as well as reducing inflammation. Like most hot/spicy foods, ginger is also recommendable for boosting immunity, circulation and reducing inflammation such as throat inflammation.

Great ingredients to pair, both taste-wise and health-wise. This is more like a tonic for the properties these ingredients provide.

Preparation Time

10 minutes

Fresh ginger, 50g
Tamarind paste, 1 nob 
Sparkling mineral water, 500ml 
Still water, 200ml
Fresh mint, a few sprigs

1. Roughly chop the fresh ginger with the skin on and then add to a blender with the still mineral water (ensure the water just covers the ginger pieces).
2. Strain carefully to remove the rough woody texture of the ginger, leaving you with a smooth liquid.
3. Add the tamarind paste (without stones) to the smooth liquid and blend for a moment longer until smooth.
4. Add ice-cubes and fresh, torn mint leaves and enjoy. In this photo, I ran out of mint so added cucumber sliced instead, equally refreshing.

Alternative Options
Add a drop of raw local honey or Stevia Syrup if you find the tastes too sour and spicy.

By Dr. Gabriella F. Buttarazzi (Uma Shakti Devi)

Teacher Teacher Trainer Educational Researcher Writer Wildling Mother Mushroom Avocate

Leave a Reply

× How can I help you?