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Raspados de Tamarindo (Tamarind Ices)


"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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55 m servings 496 cals
Original recipe yields 10 servings

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  1. 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.
  2. 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.
  3. 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

Per Serving: 496 calories; 0 g fat; 128.5 g carbohydrates; 1.7 g protein; 0 mg cholesterol; 30 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 2
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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.

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...