Tamarind Cooler Recipes

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 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:

• 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

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:

• 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.

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.