Best Tamarind Cooler Recipes

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.

TAMARIND COOLER

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.

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.

TAMARIND COOLER

Steps:

• If using tamarind pods, twist stem ends and pull to remove strings. Discard peel.
• In a saucepan bring 4 cups water to a boil and add peeled tamarind pods or pulp and sugar. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand at least 2 hours at room temperature to infuse and up to 1 day, covered and chilled.
• Pour infusion through a sieve into a glass pitcher, pressing pulp through sieve, and discard seeds. Stir in remaining 2 cups water and ice. Chill cooler and stir before serving.

TAMARIND GINGER COOLER

Steps:

• Break up tamarind with your fingers into a small heavy saucepan. Add 2 cups water and simmer, stirring occasionally and breaking up tamarind as it softens, 20 minutes. Remove from heat and let stand 15 minutes. Strain through sieve into a bowl, pressing on and then discarding solids.
• Whisk together ginger syrup, tamarind purée, remaining 5 cups water, and kosher salt in a large pitcher. Chill until cold.
• Stir drink (it will separate as it stands), then pour into glasses filled two-thirds with ice. Top off with soda water.

TAMARIND COOLER

Steps:

• 1. Break off and discard most of the outer bark of the tamarind pods. Rinse the pods and cut into small pieces. Put the pods in a medium saucepan and add the water. Bring to a boil, then reduce heat, cover, and simmer 10 minutes. Remove the pan from the heat and cool. Cover and refrigerate the mixture about 6 hours or overnight. 2. Pour the juice through a fine-mesh strainer into a pitcher or glass jar. Discard the tamarind. Add the sugar, and stir until dissolved. Pour into glasses, over ice, and serve.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.