Mexican Cooler Tamarindo Recipes

AGUA DE TAMARINDO

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.

TAMARIND COOLER

Steps:

• In a bowl, whisk together the boiling water, brown sugar, ginger, and tamarind paste until the mixture is combined 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 a mint sprig.

MEXICAN COOLER (TAMARINDO)

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.

AGUA DE TAMARINDO (TAMARIND WATER)

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.