Real African Dishes: [MC-AllEthnic-Recipes] Tamarind Nectar

Saturday, June 12, 2010

[MC-AllEthnic-Recipes] Tamarind Nectar

* Exported from MasterCook *

Tamarind Nectar

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 5%)
Vegan

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 tamarind pods -- 6 to 8 pods, or 4 ounces peeled tamarind pulp
2 cups hot water -- heated, not tap
4 cups cold water
1/3 cup sugar -- or to taste

Skin the tamarind pods, scraping off the peel with a paring knife.

Place the pulp in the bowl of a blender wit the hot water. Let stand for
10 mintues. Blend the mixture in short bursts at low speed until the seeds
are free of the pulp, 30 to 60 seconds.

Pour the tamarind mixture through a fine-mesh strainer into a bowl or
pitcher, pressing with a wooden spoon to extract the juices, and scraping
the bottom of the strainer with a rubber spatula. Set the tamarind water
aside.

Return the seeds and pulp that remain in the strainer to the blender and
blend with the cold water and sugar. Strain this mixture into the tamarind
water and chill.

Just before serving, season the nectar to taste, adding sugar if it's too
sour or water if it's too strong. Shake or stir well before serving.

Makes 6 cups.

AuthorNote: The fruity tartness of tamarind makes it an excellent
refresher. Fresh tamarind is in season from May to November. If
unavailable, look for packaged tamarind pulp in a Hispanic or Asian
market.

Source:
"Miami Spice: The New Florida Cuisine by Steven Raichlen, 1993."
S(Formatted by Chupa Babi):
"June 2010"
Yield:
"6 cups"
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Per Serving (excluding unknown items): 48 Calories; trace Fat (0.2%
calories from fat); trace Protein; 12g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 8mg Sodium. Exchanges: 0 Fruit; 1/2 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0