TAMARIND COOLER
Provided by Bobby Flay
Time 3h11m
Yield 4 serving
Number Of Ingredients 6
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 COOLER
Categories Non-Alcoholic Ginger Picnic Backyard BBQ Lemon Summer Tamarind Party Gourmet Drink
Yield Makes about 4 cups, serving 4.
Number Of Ingredients 6
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-GINGER DIPPING SAUCE
Steps:
- In a small saucepan, heat the oil over medium heat. Add the ginger and garlic and cook, stirring, until fragrant, about 30 seconds. Whisk in the tamarind liquid and water. When the mixture comes to a boil, remove from the heat.
- Whisk in the sugar and fish sauce, starting out with the smaller amounts. Taste and add additional sugar or fish sauce to create a tart, spicy, sweet, savory sauce. Set aside, uncovered, to cool to room temperature and to let the flavors bloom.
- Before serving, taste again and adjust the flavor balance a final time. Transfer to a serving bowl or divide the sauce among individual dipping sauce bowls. If all the diners like chile heat, add the chile slices to the bowl(s). If not, serve the chile slices on the side for diners to add as desired.
TAMARIND COOLER
Categories Non-Alcoholic Picnic Backyard BBQ Tamarind Party Gourmet Drink
Yield Makes 8 Cups
Number Of Ingredients 4
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.
TAMARIND COOLER
Make and share this Tamarind Cooler recipe from Food.com.
Provided by Sharon123
Categories Beverages
Time 10m
Yield 4 serving(s)
Number Of Ingredients 6
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.
GINGER AND TAMARIND REFRESHER
While it is not uncommon to find ginger blended into limeades, lemonades, and fresh sugarcane juice in India, it also pairs nicely with tamarind. Serve cold and give it a good stir before drinking. This recipe is made with tamarind pulp, which contains large seeds that you will need to remove. Avoid the temptation to use concentrates. They're more convenient because they don't have seeds, but they don't taste nearly as fresh.
Provided by Nik Sharma
Categories Drink Non-Alcoholic Ginger Tamarind Summer Kid-Friendly Vegetarian Vegan Soy Free Peanut Free Tree Nut Free Dairy Free Wheat/Gluten-Free
Yield Makes 8 servings
Number Of Ingredients 5
Steps:
- Bring 1½ cups (360 ml) of the water to a boil. Put the tamarind pulp in a heat-proof nonreactive bowl, and cover with the boiling water. Cover and let sit for about 1 hour, until the pulp has become soft and mushy. Using a small potato masher or clean hands, massage and squeeze the block to soften the pulp. Strain through a fine-mesh strainer suspended over a medium bowl, pressing the pulp through the strainer with a large spoon. Discard the seeds and other solids left behind. Refrigerate the tamarind extract in an airtight container in the refrigerator until ready to use, for up to 4 days.
- Rinse the ginger and gently scrub to remove any traces of dirt. If the ginger is young, with a thin skin, leave the skin on. Otherwise, peel. Cut into thin slices. In a medium saucepan, combine the ginger, sugar, and remaining 1 cup (240 ml) water. Bring to a boil over medium-high heat and immediately remove the saucepan from the heat. Cover and steep for 10 minutes. Strain the ginger simple syrup through a fine-mesh strainer and discard the ginger.
- In a large pitcher, mix the tamarind extract and the ginger simple syrup together. Fill eight tall glasses with ice. Pour 4 oz (120 ml) of the tamarind-ginger syrup into each glass, top with 4 oz (120 ml) of the club soda or chilled water, and stir. Store any remaining tamarind-ginger syrup in an airtight container in the refrigerator for up to 1 week.
- The Approach
- This rejuvenating drink combines the mild heat of young ginger and the sourness of tamarind. It's wonderful during the warmer months. Young ginger requires no peeling before use because its outer skin is so thin. I recommend using South Asian tamarind, which is a lot more sour than the Mexican variety. Look for it in Asian and Indian markets.
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- Add tamarind, reduce heat to medium-low, cover, and simmer 15 minutes; halfway through, stir tamarind to break it up.
- Arrange a fine sieve over a large bowl. Working in batches, use the back of a wooden spoon or ladle to press tamarind liquid through the sieve; discard solids that remain. (You should have 2 1/2 to 3 cups tamarind puree.) Transfer puree to a large pitcher; stir in salt and 5 cups water to make a tea.
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