Tamarind Granita Recipes

TAMARIND AND POMEGRANATE GRANITAS

Steps:

• Combine the tamarind paste and 3 cups water in a small saucepan. Place over medium heat, bring to a boil, then lower heat to a simmer, stirring occasionally, until paste is very soft, about 20 minutes. Transfer to a strainer and press on the solids until you have extracted 1 1/2 cups of juice and pulp. Discard solids. Place liquid in a small container.
• Bring 1/2 cup of the sugar and 1/2 cup of water to a boil in a small saucepan, stirring until sugar is dissolved. Stir this into the liquid. Let come to room temperature.
• Meanwhile, combine 1/2 cup water and the remaining 1/4 cup sugar in a small saucepan. Bring to a boil and stir until the sugar has dissolved. Transfer to a small container and stir in the pomegranate juice and lime juice. Let come to room temperature.
• Place the tamarind and pomegranate mixtures in the freezer. When they're frozen, use a thin-tined fork to flake the ices (the tamarind will be a little sticky) and transfer each to an airtight container. Freeze again. To serve, place small scoops of each granita side by side in dessert bowls or stemmed glasses and sprinkle with pomegranate seeds.

20 BEST WAYS TO USE TAMARIND

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious recipe in 30 minutes or less!

TAMARIND MARGARITA

Steps:

• Combine the fruit powder seasoning, salt and sugar in a shallow dish. Pour 1/4 cup water into a second shallow dish. Dip the rim of your glasses into the water first, and then into the fruit powder mixture to rim the glass. Place large ice cubes into a cocktail shaker, and then add the tequila, lime juice, raw sugar and orange liqueur. Shake well. Spoon the tamarind puree into the bottom of each glass, fill with ice cubes and pour the margarita mixture over. Serve with lime wedges.

CANTALOUPE GRANITA

Steps:

• Place the sugar, melon and lime juice in a blender. Process the mixture until smooth. Transfer the mixture to a 9-by-13-inch baking dish.
• Freeze for 2 or 3 hours, and then begin the process of lightly scraping the top frozen layer with a fork.
• Return the pan to the freezer with the shaved ice on top. Remove a couple of hours later and continue scraping with a fork. Repeat the occasional scraping process until the entire mixture is shaved.
• Store, covered in plastic wrap, until serving.
• Serve in pretty glasses with mint.

MARGARITA GRANITA

Steps:

• In a medium saucepan, cook 3 3/4 cups water and sugar over medium-high heat, stirring, until sugar has dissolved, about 1 minute. Stir in lime zest and juice, tequila, and orange juice. Season with 1/4 teaspoon salt.
• Pour mixture into a shallow dish; cool, then cover tightly with plastic wrap. Freeze until set, 6 hours or overnight. Using the tines of a fork, scrape mixture until flakes form. Freeze (covered) until ready to serve. Garnish with lime wedges, if desired.

POMEGRANATE GRANITA

Steps:

• Place the ice, Cointreau, rum, and pomegranate syrup into a blender, blend until smooth. Moisten the rim of a tumbler with the cut edge of the orange slice, and dip the glass into the sugar to line the rim. Pour the granita into the glass, and garnish with the orange slice to serve.

TAMARIND GRANITA

Steps:

• In a saucepan combine water and sugar, bring to boil then remove from heat.
• Add tamarind concentrate then cool to room temperature
• Throw mixture into an ice cream maker for 20-25 minutes than store in the freezer.
• The mixture will not harden like sorbet.