-
-
My review
Raspados de Tamarindo (Tamarind Ices)
4 made it |
2 reviews
| 0 photos
0
cookaholic
"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."
Added to shopping list.
Go to shopping list.
Ingredients
55 m servings 496Original recipe yields 10 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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.
You might also like
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 2Most helpful
Most positive
Least positive
Newest
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.
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 marinad...