Tamarindcooler Recipes

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TAMARIND GINGER COOLER



Tamarind Ginger Cooler image

Provided by Susan Feniger

Categories     Non-Alcoholic     Ginger     Quick & Easy     Chill     Tamarind     Simmer     Gourmet     Drink

Yield Makes 6 drinks

Number Of Ingredients 5

1/2 pound tamarind from a pliable block
7 cups water, divided
Ginger syrup
1/4 teaspoon kosher salt
1 (1-liter) bottle soda water or seltzer, chilled

Steps:

  • Break up tamarind with your fingers into a small heavy saucepan. Add 2 cups water and simmer, stirring occasionally and breaking up tamarind as it softens, 20 minutes. Remove from heat and let stand 15 minutes. Strain through sieve into a bowl, pressing on and then discarding solids.
  • Whisk together ginger syrup, tamarind purée, remaining 5 cups water, and kosher salt in a large pitcher. Chill until cold.
  • Stir drink (it will separate as it stands), then pour into glasses filled two-thirds with ice. Top off with soda water.

TAMARIND COOLER



Tamarind Cooler image

Categories     Non-Alcoholic     Picnic     Backyard BBQ     Tamarind     Party     Gourmet     Drink

Yield Makes 8 Cups

Number Of Ingredients 4

4 ounces tamarind pods or tamarind pulp (about 1/3 cup)
6 cups water
2/3 cup sugar, or to taste
2 cups ice

Steps:

  • If using tamarind pods, twist stem ends and pull to remove strings. Discard peel.
  • In a saucepan bring 4 cups water to a boil and add peeled tamarind pods or pulp and sugar. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand at least 2 hours at room temperature to infuse and up to 1 day, covered and chilled.
  • Pour infusion through a sieve into a glass pitcher, pressing pulp through sieve, and discard seeds. Stir in remaining 2 cups water and ice. Chill cooler and stir before serving.

TAMARIND COOLER



Tamarind Cooler image

Make and share this Tamarind Cooler recipe from Food.com.

Provided by Sharon123

Categories     Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups boiling water
1/8 cup honey (or more to taste, or use 1/4 cup packed light brown sugar)
2 -3 tablespoons crystallized ginger, minced
2 tablespoons tamarind paste
1 -2 tablespoon fresh lemon juice (or to taste)
fresh mint sprig (to garnish)

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



Tamarind Cooler image

Number Of Ingredients 3

1 1/2 cups , (about 8 ounces) tamarind kimmy, pods
3 cups water
1/3 cup sugar

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.

Nutrition Facts : Nutritional Facts Serves

MEXICAN TAMARIND COOLER (AGUA DE TAMARINDO)



Mexican Tamarind Cooler (Agua de Tamarindo) image

Aguas frescas, mainly made of fruit in season, are so popular in Mexico, that you'll see more agua fresca stands than taco eateries in any Mexican community. Noon meals on family tables are always accompanied by these delicious fruit "ades". Tamarind "water" is one of the most popular.

Provided by Mexi-Rosie

Categories     Beverages

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

1/2 lb fresh tamarind pulp
1 1/2 cups sugar
1 1/2 liters plain water

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.

Nutrition Facts : Calories 212.9, Fat 0.2, SaturatedFat 0.1, Sodium 14, Carbohydrate 55.2, Fiber 1.4, Sugar 53.7, Protein 0.8

TAMARIND PASTE



Tamarind Paste image

Preparing tamarind paste is quite simple, and homemade paste has the added advantage of keeping for several months in the refrigerator, the result of its high acid content. Tamarind fruit comes in two forms: as blocks of fruit pulp or as whole fruit pods. If working with tamarind fruit pods, make sure they're unripe, which ensures a stronger degree of sourness and less sweetness. And don't forget to remove and discard the outer shell to use the pulp. Blocks of tamarind can be obtained from Indian and Asian grocery stores or online.

Provided by Nik Sharma

Categories     condiments

Time 1h

Yield About 1 cup

Number Of Ingredients 2

9 ounces tamarind fruit pulp (from a compressed block or from 15 to 20 shelled pods)
1 1/2 cups boiling water

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.

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