August 2021 Issue of ‘In The Loop Magazine
My friend Aide’ asked if I wanted to make some Tamarind Aqua Fresca something I’ve never made or tasted, I was so excited! I did some research and thought Wow! Tamarind has so many health benefits. Here’s one out of many sites that I checked out and read the same information -Mirna from La Saucy Kitchen says “Tamarind has antioxidant and anti-inflammatory properties that can protect against diseases such as heart disease, cancer, and diabetes. They say the seed extract may also help lower blood sugar and the pulp extract may help with losing weight and reverse fatty liver disease”.
I couldn’t wait to make the Tamarind concentrate. After we made a batch I came up with a delicious and refreshing recipe. You can make a pitcher full when serving a few friends but I decided to write this recipe per serving. Keeping each glass fresh and to the individuals taste. Let me try to describe the taste after making my mix, It has a citrusy yet earthy flavor profile and super refreshing on your palette. There are many different variations of mixing this drink, I’m told some add tequila. I’m hooked on just keeping it delicious and simple. Enjoy
Ingredients & Accessory:
2-16 oz. Bag Tamarind (I used La Fiesta Brand)
6 Quart Pot
8 cups Filtered Water, enough to cover pods
2-32oz. Quart Mason Jar
Stainless Steel Food Mill/Ricer Strainer Masher
Directions: Part 1 Cleaning Tamarind Pods
Crack each with hand or nut cracker and remove the outside shells and veins, discard or composed
Rinse the tamarind long dark pods
In a 6 quart pot fill with 8 cups of water, heat water to warm then add pods make sure water covers 1 inch above pods add more water if needed. Bring to soft boil, cook until soft approximately 20-30 mins, this will help to remove and discard the seeds. Do not strain and discard liquid. KEEP Liquid!
Cool down pods to handle, Place food mill on top of a 8 cup glass measuring cup or bowl, Pour liquid thru food mill.
Wearing gloves remove black seeds and discard them. Place tamarind flesh in Food Mill. Mash until flesh is completely ran through food mill adding it to the liquids.
Pour liquid back into pot and bring to a quick boil. Remove from heat and carefully pour liquid back into measuring cup this will make it easier to pour into your mason jars. Stir and work quickly so that the liquid does not settle when pouring.
Cool completely and store in refrigerator up to 3 weeks or freeze up to 3 months
I keep one in the fridge , second in freezer or gift one to a favorite person in your life!
My Recipe Ingredients:
3-4 Tablespoons Tamarind Concentrate, to taste
1 cup of Cold Water
2 teaspoon Sugar or 1 Packet Stevia
1 teaspoon Fresh Squeezed Lemon, and Slice of Lemon for Garnish
1/8 teaspoon Fresh Ground Ginger
Ice
Slices of Lemon, for garnish
Directions: Single serve, can double recipe for larger glass serving
In a glass add 1 cup of water, mix in tamarind concentrate, sugar, lemon juice, Ginger, mix altogether add ice cubes and a lemon wedge to garnish the side of your glass. Enjoy!
