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.

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Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
10
Yield:
10 servings
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Ingredients

10
Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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

496 calories; protein 1.7g 3% DV; carbohydrates 128.5g 42% DV; fatg; cholesterolmg; sodium 26.9mg 1% DV. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
12/11/2013
I used 2 lbs. Omit the sugar directly to the pulp....I did the fruit Jarabe "Simple Syrup." that's the best way and the only Mexican way which goes along ways. Keep refrigerated. Read More
(4)
2 Ratings
  • 5 star values: 0
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
12/11/2013
I used 2 lbs. Omit the sugar directly to the pulp....I did the fruit Jarabe "Simple Syrup." that's the best way and the only Mexican way which goes along ways. Keep refrigerated. Read More
(4)
Rating: 4 stars
12/16/2013
I just boil the pods down strain reduce again and keep in small jars. fridge or freeze. Then just add sugar and water as needed with the ice. that way I also have the plain puree for marinades and coatings for roast meat or make chutney or any number of sauces. Why limit yourself to just drinks?? And people can sweeten to taste. I like it super sweet my granddaughter loves it sour. But it is a great drink in summer...I hope people try it. Read More
(3)