TAMARIND SLUSH (HIELO DE TAMARINDO)
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
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
REFRESCO DE TAMARINDO... TAMARIND DRINK
This drink is a common Puerto Rico refreshment. It is a bit tart and sweet at the same time. Excellent for a hot summer day.
Provided by chef FIFI
Categories Punch Beverage
Time 1h5m
Yield 3-5 serving(s)
Number Of Ingredients 3
Steps:
- Put the tamarind and water in a large bowl.
- Let soak for an hour or so.
- Then remove seeds with your hands.
- Try to mash up the tamarind, for this will make it easier to remove the seeds and give the water a more pronounced flavor.
- Pour water through a strainer.
- Add sugar.
- Refrigerate until well chilled. Serve and enjoy!
- Serve chilled with lots of ice.
Nutrition Facts : Calories 438.8, Fat 0.5, SaturatedFat 0.2, Sodium 29, Carbohydrate 113.9, Fiber 3.9, Sugar 110, Protein 2.1
MEXICAN TAMARIND COOLER (AGUA DE TAMARINDO)
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
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
AGUA DE TAMARINDO (TAMARIND WATER)
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
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
NIEVE DE TAMARINDO
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
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.
AGUA DE TAMARINDO
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.
AGUA DE TAMARINDO
A great way to use tamarind pods! A Mexican recipe adapted from Rick Bayless's book "Authentic Mexican". I have also discovered the tamarind is used throughout much of Africa! Now, having said that, tamarinds are also grown and widely popular in the tropics, so this could also be classed as a Caribbean recipe!
Provided by Sharon123
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 2
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.
Nutrition Facts : Calories 106.3, Sodium 1.4, Carbohydrate 27.5, Fiber 0.2, Sugar 27.2, Protein 0.1
RASPADOS DE TAMARINDO (TAMARIND ICES)
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
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
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