Mexican Cooler Tamarindo Recipes

MEXICAN TAMARIND COOLER (AGUA DE TAMARINDO)

Steps:

• Unpeel the fresh tamarind pods.
• Scrape any remaining peel bits under running water,.
• Bring unpeeled tamarind to boil in some of the recipe water.
• Simmer for about 3 min.
• Let cool and with hands get the pits out.
• Process unpitted pulp in blender.
• Sweeten remainding water.
• Mix everything together.
• Sieve for any remaining pulp threads or peel bits.
• Chill and enjoy.

TAMARIND COOLER

Steps:

• In a bowl, whisk together boiling water, brown sugar, ginger, and tamarind paste until mixture is mixed well.
• Let steep for 5 to 6 minutes, then add the lemon juice and let the mixture cool.
• Strain it through a fine sieve set over a pitcher and chill for 2 to 3 hours.
• Divide the cooler among tall glasses filled with ice cubes and garnish with a mint sprig.

TAMARIND COOLER

Steps:

• 1. Break off and discard most of the outer bark of the tamarind pods. Rinse the pods and cut into small pieces. Put the pods in a medium saucepan and add the water. Bring to a boil, then reduce heat, cover, and simmer 10 minutes. Remove the pan from the heat and cool. Cover and refrigerate the mixture about 6 hours or overnight. 2. Pour the juice through a fine-mesh strainer into a pitcher or glass jar. Discard the tamarind. Add the sugar, and stir until dissolved. Pour into glasses, over ice, and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

RASPADOS DE TAMARINDO (TAMARIND ICES)

Steps:

• Place tamarind pods, cleaned of all shells and peels, into a saucepan. Pour in 3 cups water, or as needed to cover, and bring to a boil. Reduce heat to medium-low and simmer until water and pulp are reduced by 1/4, 30 to 45 minutes.
• Strain tamarind pulp through a fine mesh strainer into another saucepan; discard seeds. Pour remaining 5 cups water through strainer to wash as much pulp as possible into the mixture. If desired, check pulp left in strainer for any hard pieces of peel and shell and add pulp back into tamarind mixture.
• Place tamarind mixture over low heat and cook until warm but not boiling, 2 to 3 minutes. Stir sugar into tamarind mixture until sugar has dissolved. If mixture is too thick, add 1/4 cup water. Divide shaved ice into 6 glasses and pour tamarind mixture over shaved ice to serve.

TAMARIND COOLER

Steps:

• 1. Break off and discard most of the outer bark of the tamarind pods. Rinse the pods and cut into small pieces. Put the pods in a medium saucepan and add the water. Bring to a boil, then reduce heat, cover, and simmer 10 minutes. Remove the pan from the heat and cool. Cover and refrigerate the mixture about 6 hours or overnight. 2. Pour the juice through a fine-mesh strainer into a pitcher or glass jar. Discard the tamarind. Add the sugar, and stir until dissolved. Pour into glasses, over ice, and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

MEXICAN COOLER (TAMARINDO)

Steps:

• Mix concentrate, sugar, and 1/3 cup of water in a blender until smooth. Blend in remaining 2/3 cup of water.
• Serve over ice.