Tamarind And Pomegranate Granitas Recipes

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.

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.

Steps:

• In a large bowl, combine the 2 juices and season with sugar, to taste. Pour into a 9 by 13-inch baking dish. Carefully place in freezer and freeze until solid, about 4 hours. Use a fork to scrape into large crystals and spoon granita into chilled glasses. Serve immediately.

Steps:

• Combine the sugar, juice, stock, and Tamarind-Pasilla Paste in a heavy medium saucepan over medium heat. Cook and stir until the sugar dissolves. Then increase the heat so the mixture simmers. Cook, stirring often, until the liquid has thickened and reduces to a little less than 1 cup, about 20 minutes. Turn the heat to very low and keep the sauce warm while you cook the lamb.
• While the sauce is cooking, heat a large ovenproof skillet over medium-high heat. Drizzle the lamb with the olive oil, sprinkle generously with salt and place in the skillet. Cook on each side for 5 minutes. Transfer to a cutting board and let rest for 3 minutes. Cut the lamb crosswise into 1/2-inch-thick slices.
• Put the slices on the plates and spoon on the sauce. Sprinkle with the pomegranate seeds and serve right away.
• Bring 1 cup water to a boil in a small saucepan. Line a plate with paper towels.
• Heat 2 tablespoons of the olive oil in a medium skillet over medium-high heat until it begins to dance. Add the pasillas and fry on both sides until they're puffed up, about 15 seconds total. Transfer the chiles to the paper towels to drain. Put them in a small bowl, pour in the boiling water and let them soak until their soft, about 15 minutes. Drain the chiles and reserve them and the soaking liquid separately.
• Discard the oil and wipe the skillet clean. Set it back over medium-high heat. In a large bowl, toss the garlic, tomatoes and onions with the remaining 1 tablespoon oil. Season with salt and pepper, toss gently and put them in the hot skillet. Cook until they're charred with visible black spots, about 7 minutes on each side. Transfer the vegetables to a clean bowl and let them cool to room temperature.
• Put the tamarind pulp, chiles, 1/2 cup of the soaking liquid and the roasted vegetables in a blender or food processor and blend until smooth.
• Store it in an airtight container in the refrigerator for up to a week or in the freezer up to a month.

Steps:

• In a large Dutch oven or in a pot with a tight-fitting lid, mix the onions, 1 1/2 cups cilantro, the garlic and the spices. Blend in the diluted tamarind paste, the diluted pomegranate paste, the ketchup and the salt.
• Add chicken thighs and legs to pot, and submerge in sauce. Cover, and cook on medium-high heat for 10 minutes, then lower heat, and cook for 1 hour. Uncover, adjust seasonings to taste, and continue cooking for 20 minutes.
• Transfer chicken and sauce to a serving platter, and garnish with remaining cilantro. Sprinkle pomegranate seeds over platter, and serve hot.

Steps:

• Add sugar and 7 tablespoons/100 milliliters water to a small saucepan and place over high heat. Stir continuously, until sugar has dissolved and the liquid comes to the boil.
• Add mint, reduce the heat to medium-low and simmer for 1 minute, stirring occasionally.
• Remove from heat and set aside to cool, about 20 minutes. Strain the syrup into a large bowl, pressing on the mint to extract the water. Discard the mint.
• Whisk the pomegranate juice and rose water into the syrup until combined. Pour into a container and freeze for 2 to 3 hours, until clumps form and the edges are solid. (The shallower the container, the shorter the freezing time.) Use a fork to separate the crystals and freeze for another 2 hours. Repeat with the fork again, scraping the tines across the frozen mixture, and continue this process until the liquid has frozen into separate crystals throughout, about 8 to 10 hours total.
• Just before serving, divide the granita between small glasses and sprinkle with the pomegranate seeds and rose petals.

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.

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.