Agua De Tamarindo Or Tamarind Water Food

TAMARIND WATER

Steps:

• Peel the tamarind pods. Remove as much of the hard shell as possible. If you can't get all of the shell off the remaining bits will come off when you boil the tamarinds.
• Add 3 cups of water to a medium size pot and bring the water to a boil. Add the peeled tamarinds and reduce the heat to medium and cook for 10 minutes.
• Let the water cool completely. Remove the tamarinds and reserve the soaking water.
• Remove the sticky paste from the beans and reserve the paste. Discard the beans. (This is the most difficult part)
• Add the soaking water, the tamarind paste and the sugar to the blender and blend for 1 minute.
• Strain the blended liquid into a 1/2 gallon pitcher.
• Add 3 cups of cool water and stir.
• Serve over lots of ice.

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.

AGUA DE TAMARINDO

Steps:

• Bring 1 quart of water to a boil then add the pods and the sugar and stir continuously while the mixture boils for one minute. Pour into a glass or stainless steel bowl and steep for about 2 hours. This time may be as little as 1 hour for very fresh pods and 2 1/2 hours for older pods.
• Use your hand or a spoon and break up the softened pods to free the pulp and the seeds.
• To finish:.
• Strain the mixture through a sieve pressing on the pod solids to extract as much liquid as possible. Taste for strength and sweetness. If it is too potent, add water or if too tart add more sugar. Cover and refrigerate until time to serve. Stir before serving.

AGUA DE TAMARINDO

Steps:

• Peel the tamarind pods by hand and discard the outer shell. It's okay if there are still little bits of shell stuck to the flesh, as the beverage will be strained.
• Put the tamarind flesh in a saucepan, seeds and all. Add the water, place over medium heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until the pulp is very soft, about 45 minutes.
• Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid and tamarind pulp as possible. Add the sugar and stir until it dissolves. Taste and add a little more sugar if you like. Let cool to room temperature, then refrigerate until completely chilled. Serve over ice.