Recipe by cookaholic
"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 are with lots of flavor and real pulp. Trust me, this is authentic."
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tamarind pods, peeled and thoroughly cleaned
water, or as desired
shaved ice, or as needed
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 marinades and coatings for roast meat, or make chutney or any number of sauces. Why limit yourself to just drinks?? And people can sweeten to taste. I like it super sweet, my granddaughter loves it sour. But it is a great drink in summer...I hope people try it.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspados de Tamarindo (Tamarind Ices)
Serving Size: 1/10 of a recipe
Servings Per Recipe: 10
Amount Per Serving
Calories from Fat: 0
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