Tamarind Slush Hielo De Tamarindo Recipes

TAMARIND SLUSH (HIELO DE TAMARINDO)

Tamarind Slush (Hielo De Tamarindo) image

Tamarind is a very popular fruit throughout the Caribbean and Central America. It has a pleasantly tart, yet, sweet taste. You can find canned Tamarind nectar in Latin or Asian markets. Recipe from Shortcuts to 100 Best Latin Recipes by Sergio E Yibrin

Provided by Charlotte J

Categories Smoothies

Time 5m

Yield 4 serving(s)

Number Of Ingredients 3

Ingredients

4 cups ice cubes
2 cups tamarind nectar
1 teaspoon lime juice

Steps:

Place all ingredients in a blender.
Cover and blend on high speed about 1 minute, or until slushy.
Pour into 4 tall glasses and serve.

Nutrition Facts : Calories 0.3, Sodium 7.1, Carbohydrate 0.1

NIEVE DE TAMARINDO

Nieve de Tamarindo image

Tamarind, a tropical fruit native to Asia, looks sort of like a brown fava bean with a hard tan shell that surrounds a sticky, meaty brown flesh. The fruit is often mixed with chile, and I found more than three dozen different candies made from it. Tamarind sorbet has a seductive tartness that comes through in this smooth nieve.

Yield makes about 5 cups

Number Of Ingredients 3

Ingredients

10 ounces unpeeled tamarinds, or 8 ounces tamarind pulp with seeds
4 cups water
1 1/2 cups sugar

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.

TAMARINDO MARGARITA

Tamarindo Margarita image

This drink has become a favorite at chef Richard Sandoval's new Washington, DC, spot DLeña. "Tamarind can be sweet, sour, tangy and tart all at once," the chef says.

Provided by Food Network

Categories beverage

Time 5m

Yield 1 margarita

Number Of Ingredients 0

Ingredients

Steps:

Rub the rim of a glass with lime and dip in Tajín. Combine 1 1/2 ounces reposado tequila (such as El Jimador), 1 1/2 ounces tamarind puree, 1/2 ounce agave nectar and 1/4 ounce fresh lime juice in a shaker with ice; shake until cold. Fill the prepared glass with ice, then strain the drink into the glass. Garnish with a lime slice.

LICUADO DE TAMARINDO

Licuado de Tamarindo image

Provided by Food Network

Categories dessert

Yield 2 1/2 quarts

Number Of Ingredients 5

Ingredients

8-ounce block tamarind pulp
4 cups boiling water
3/4 cup sugar, or to taste
5 to 6 cups very cold water, or to taste
1 orange, peel and pith removed and cut into segments

Steps:

Place the tamarind pulp in a large bowl and pour the boiling water over it. Add the sugar and mash the pulp with a fork until blended. Set aside to cool to room temperature. Force the mixture through a sieve, pressing down hard on the solids, and discard the solids (seeds and tough fibers). Add 5 or 6 cups of cold water and taste for sugar balance. Add more water or sugar as desired, then serve in a tall glass over ice cubes, garnished with an orange segment.

RASPADOS DE TAMARINDO (TAMARIND ICES)

Raspados de Tamarindo (Tamarind Ices) image

I am a Mexican-American and I have been craving a raspado! I live in New York and they're a little hard to come by. So I decided to make them. Most American ices are made with sugar and lots of diluted flavor. But raspados have lots of flavor and real pulp. Trust me, this is authentic.

Provided by cookaholic

Categories World Cuisine Recipes Latin American Mexican

Time 55m

Yield 10

Number Of Ingredients 5

Ingredients

1 pound tamarind pods, peeled and thoroughly cleaned
8 cups water, divided
5 cups white sugar
¼ cup water, or as desired
10 cups shaved ice, or as needed

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.

Nutrition Facts : Calories 496.2 calories, Carbohydrate 128.5 g, Fiber 2.5 g, Protein 1.7 g, Sodium 26.9 mg, Sugar 99.9 g

AGUA DE TAMARINDO (TAMARIND WATER)

Agua De Tamarindo (Tamarind Water) image

The tamarind tree from India produces a fuzzy, pod-shaped fruit with a sticky, earth-colored pulp that has a tart flavor. When mixed with sugar or chile, the pulp is eaten as a snack, but when combined with sweetened water it becomes one of Mexico's favorite beverages to serve with antojitos or grilled meats. The three- to four-inch pods are available in specialty Mexican markets.

Provided by Honey Sweet

Categories Beverages

Time 2h10m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

10 ounces tamarind pods, peeled (about 29)
10 cups water
1/2-1 cup sugar

Steps:

Wash the tamarinds and soak in 4 cups (32 fl oz/1 l) hot water for 2 hours.
After the tamarinds have soaked, reach into the bowl and rub them against each other for at least 5 minutes to obtain as much pulp as possible, about 2 cups.
Strain the liquid into a pitcher, dilute with 6 cups (48 fl oz/1.5 l) cold water and sweeten to taste.

Nutrition Facts : Calories 133.7, Fat 0.2, SaturatedFat 0.1, Sodium 19, Carbohydrate 34.8, Fiber 1.8, Sugar 33, Protein 1

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