Mexican Tamarind Cooler Agua De Tamarindo Recipes

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.

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.

Steps:

• Bring 1 quart of water to a boil then add the pods and the sugar and stir continuously while the mixture boils for one minute. Pour into a glass or stainless steel bowl and steep for about 2 hours. This time may be as little as 1 hour for very fresh pods and 2 1/2 hours for older pods.
• Use your hand or a spoon and break up the softened pods to free the pulp and the seeds.
• To finish:.
• Strain the mixture through a sieve pressing on the pod solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Cover and refrigerate until time to serve. Stir before serving.

Steps:

• Rub lime wedge around rim of margarita glass or martini glass. Dip rim in chile salt and set aside.
• In a cocktail shaker, combine the tamarind, tequila, cointreau, syrup and ice.
• Shake vigorously til frothy and cold, at least 15 seconds to allow tiny ice crystals to form in the drink.
• Strain into salt-crusted glass and serve immediately.

Steps:

• Fill glasses with ice. Combine water, tamarind concentrate, and sugar in a pitcher; stir until sugar is dissolved. Pour over ice and garnish with orange and lime slices.

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.

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.

Steps:

• Peel the tamarind pods by hand and discard the outer shell. It's okay if there are still little bits of shell stuck to the flesh, as the beverage will be strained.
• Put the tamarind flesh in a saucepan, seeds and all. Add the water, place over medium heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until the pulp is very soft, about 45 minutes.
• Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid and tamarind pulp as possible. Add the sugar and stir until it dissolves. Taste and add a little more sugar if you like. Let cool to room temperature, then refrigerate until completely chilled. Serve over ice.