Best Tamarind Ginger Cooler Recipes

Tamarind Cooler image

Provided by Sharon123

Categories Beverages

Time 10m

Yield 4 serving(s)

Number Of Ingredients 6

4 cups boiling water
1/8 cup honey (or more to taste, or use 1/4 cup packed light brown sugar)
2 -3 tablespoons crystallized ginger, minced
2 tablespoons tamarind paste
1 -2 tablespoon fresh lemon juice (or to taste)
fresh mint sprig (to garnish)

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 Ginger Cooler image

Provided by Susan Feniger

Yield Makes 6 drinks

Number Of Ingredients 5

1/2 pound tamarind from a pliable block
7 cups water, divided
Ginger syrup
1/4 teaspoon kosher salt
1 (1-liter) bottle soda water or seltzer, chilled

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 image

Yield Makes about 4 cups, serving 4.

Number Of Ingredients 6

2 1/2 cups boiling water
1/4 cup firmly packed light brown sugar
2 tablespoons minced crystallized ginger
1 tablespoon tamarind paste (the soft pliable variety, available at Thai, East Indian, and other Asian markets), or to taste
1 tablespoon fresh lemon juice, or to taste
Thin lemon slices for garnish

Steps:

In a bowl whisk together the boiling water, the brown sugar, the ginger, and the tamarind paste until the mixture is combined well, let the mixture cool, and strain it through a fine sieve set over a pitcher. Stir in the lemon juice and chill the mixture for at least 1 hour, or until it is very cold. Divide the cooler among tall glasses filled with ice cubes and garnish each drink with a lemon slice.

Tamarind Cooler image

Yield Makes 8 Cups

Number Of Ingredients 4

4 ounces tamarind pods or tamarind pulp (about 1/3 cup)
6 cups water
2/3 cup sugar, or to taste
2 cups ice

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.