Tamarind Cooler
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
47
Spice
55
Sweetness
50
Sourness
36
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
Directions:
1
If using tamarind pods, twist stem ends and pull to remove strings
2
Discard peel
3
In a saucepan bring 4 cups water to a boil and add peeled tamarind pods or pulp and sugar
4
Simmer mixture 5 minutes and remove pan from heat
5
Let mixture stand at least 2 hours at room temperature to infuse and up to 1 day, covered and chilled
6
Pour infusion through a sieve into a glass pitcher, pressing pulp through sieve, and discard seeds
7
Stir in remaining 2 cups water and ice
8
Chill cooler and stir before serving
9
If using tamarind pods, twist stem ends and pull to remove strings
10
Discard peel
11
In a saucepan bring 4 cups water to a boil and add peeled tamarind pods or pulp and sugar
12
Simmer mixture 5 minutes and remove pan from heat
13
Let mixture stand at least 2 hours at room temperature to infuse and up to 1 day, covered and chilled
14
Pour infusion through a sieve into a glass pitcher, pressing pulp through sieve, and discard seeds
15
Stir in remaining 2 cups water and ice
16
Chill cooler and stir before serving