raspados-de-tamarindo-tamarind-ices

Raspados de Tamarindo (Tamarind Ices)

2 Reviews Add a Pic
  • Prep

    20 m
  • Cook

    35 m
  • Ready In

    55 m
cookaholic
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 10 servings

Directions

  1. 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.
  2. 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.
  3. 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.

Share It

Reviews (2)

Rate This Recipe
Plaisham
1

Plaisham

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.

Wanda
1

Wanda

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.

More Reviews

Similar Recipes

Horchata de Arroz (Rice Drink)
(18)

Horchata de Arroz (Rice Drink)

Coconut Horchata
(14)

Coconut Horchata

Agua de Jamaica (Hibiscus Water)
(15)

Agua de Jamaica (Hibiscus Water)

Licuado de Mango
(9)

Licuado de Mango

Horchata
(3)

Horchata

Agua de Melon (Cantaloupe Juice)
(3)

Agua de Melon (Cantaloupe Juice)

Nutrition

Amount Per Serving (10 total)

  • Calories
  • 496 cal
  • 25%
  • Fat
  • 0 g
  • 0%
  • Carbs
  • 128.5 g
  • 41%
  • Protein
  • 1.7 g
  • 3%
  • Cholesterol
  • 0 mg
  • 0%
  • Sodium
  • 30 mg
  • 1%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Coconut Horchata

>

next recipe:

Mild Hot Tamarind Sauce