Nieve De Tamarindo Recipes

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.

NIEVE DE TAMARINDO

Steps:

• Remove the outer hard shell from the tamarinds and discard the "strings" that are attached to the flesh. Place the tamarind flesh or pulp in a pot, cover with the water, and bring to a boil over medium heat. Adjust the heat to maintain a constant simmer and cook, stirring occasionally, until tender, 30 to 40 minutes. Let sit until cool enough to handle.
• Strain through a fine-mesh sieve (don't wash the sieve just yet because you'll be using it for the pulp) and measure the liquid. Add enough water to make 4 cups. Return the liquid to the pot, add the sugar, and cook over medium heat until the sugar dissolves (don't let the mixture come to a boil). Remove from the heat.
• Press the pulp through the sieve with your hand, a spoon, or a spatula to extract as much as possible. Discard the seeds and add the pulp to the pot. Stir to combine. Chill over an ice bath until cool. Refrigerate, covered, until completely cool, about 2 hours, and freeze in an ice cream maker according to the manufacturer's instructions.

TAMARIND PASTE

Steps:

• Separate the tamarind into small chunks and place the fruit into a medium heatproof bowl. (If using whole tamarind pods, remove and discard the outer shell and use the soft fruit inside.)
• Pour the boiling water over the tamarind, submerge completely, cover with plastic wrap, and let sit for 30 to 45 minutes. Stir the tamarind occasionally with a fork at first, then, as the water cools, rub the fruit between your fingers to separate it from the seeds. The mixture will turn thick and pulpy.
• Set a fine mesh sieve over a medium bowl and pass the mixture through to remove any fibrous materials and seeds, pressing firmly with a large spoon to squeeze out as much liquid as possible and scraping the tamarind from the bottom of the strainer into the bowl. The final consistency should be thick, almost like ketchup. Transfer the tamarind paste to a clean jar or container. Store in the refrigerator for up to 2 months.