Raspado De Margarita Food

RASPADOS DE TAMARINDO (TAMARIND ICES)

Steps:

• 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.

RASPADO DE MANDARINA

Steps:

• Combine 1 cup of the tangerine juice with the sugar in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat and add the remaining 3 cups tangerine juice, the lime juice, and the salt. Mix well and pour into a shallow pan.
• Put in the freezer and check on it in about 1 hour. Once the edges start to freeze, scrape lightly with a fork and continue freezing. Check the ice every hour, scraping with a fork each time, until completely frozen. If the ice crystals are too large, leave at room temperature for 15 to 20 minutes, or until it begins to melt again, and then freeze as before.

RASPBERRY MARGARITAS

Steps:

• Place the raspberries, brandy-based orange liqueur, tequila, lemon juice, and sugar in a blender. Blend until smooth. Serve in glasses over ice cubes.

CHAMANGO

Steps:

• Set aside 1/2 cup mango. Place remaining mango in a blender jar with the ice and a bit of sugar if the mango is not very sweet.
• Process until it is smooth, but not so long that it melts.
• In a tall glass, place enough bits of mango to cover the bottom of the glass, then add a few teaspoons or more of chamoy, enough to make a distinctive red layer. Next, pour a few inches of mango ice, depending on how tall the glass is, to about halfway.
• On top of that, make another layer of diced mango, then more chamoy. Top with more mango ice, almost to the top of the glass.
• Add a final layer of chamoy. Add a few pieces of diced mango, then sprinkle some chunks of tamarind candy on top.
• Serve immediately with a fat straw and a spoon.

RASPADO DE MARGARITA

Steps:

• Combine the water, sugar, and lime zest in a small pot and cook over medium heat, stirring, until the sugar has dissolved. Remove from the heat, allow to cool, and strain. Add the tequila, lime juice, orange liqueur, and salt. Mix well and pour into a shallow pan.
• Put in the freezer and check on it in about 1 hour. Once the edges start to freeze, scrape lightly with a fork and continue freezing. Check the ice every hour, scraping with a fork each time, until completely frozen. If the ice crystals are too large, leave at room temperature for 15 to 20 minutes, or until it begins to melt again, and then freeze as before.