Tamarind Slush Hielo De Tamarindo Recipes

AGUA DE TAMARINDO, OR TAMARIND WATER

Steps:

• Peel the tamarind.
• Add the peeled tamarind and 3 cups of water to a large pot.
• Boil for 5-8 minutes.
• Turn off heat and let cool.
• Once cooled, using clean hands, squeeze the mushy pods to separate the flesh and the seeds.
• Strain the tamarind juice from the seeds and flesh.
• Use a spoon to push against the strainer to extract as much of the tamarind juice from the flesh and the seeds as possible.
• Add the strained tamarind juice to a blender.
• Blend the juice for 1 minute.
• Add the remaining water to a large pitcher, the blended juice, and sugar to taste.
• Serve over ice.
• Enjoy!

MEXICAN TAMARIND COOLER (AGUA DE TAMARINDO)

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.

HOW TO MAKE AGUA DE TAMARINDO

Steps:

• Crack open the tamarind pods and peel off the veins.
• Place the peeled tamarind fruit in a pot with 5 cups of water.
• Bring the water to a boil. Then lower heat to medium and cover.
• Simmer for 30 minutes.
• Remove from heat and let cool.
• Once the tamarind water is cool enough use your hands to mash the fruit and remove the seeds.
• Strain the mixture into a pitcher. Add the remaing cups of water and sugar.
• Stir well and serve over ice.

RASPADOS DE TAMARINDO (TAMARIND ICES)

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.

TAMARIND WATER

Steps:

• Peel the tamarind pods. Remove as much of the hard shell as possible. If you can't get all of the shell off the remaining bits will come off when you boil the tamarinds.
• Add 3 cups of water to a medium size pot and bring the water to a boil. Add the peeled tamarinds and reduce the heat to medium and cook for 10 minutes.
• Let the water cool completely. Remove the tamarinds and reserve the soaking water.
• Remove the sticky paste from the beans and reserve the paste. Discard the beans. (This is the most difficult part)
• Add the soaking water, the tamarind paste and the sugar to the blender and blend for 1 minute.
• Strain the blended liquid into a 1/2 gallon pitcher.
• Add 3 cups of cool water and stir.
• Serve over lots of ice.

TAMARIND SLUSH (HIELO DE TAMARINDO)

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.

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.