![]() The blocks of tamarind pulp are the tamarind fruit pods stripped of the outer husk and compressed tightly together. If you like this tamarind drink recipe, then don’t forget to rate it and leave a comment below.I would like to point out that the block, pulp, paste and powder each impart different properties to anything you cook or prepare. THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. Sorting in the refrigerator and consume within five days of making it. So don’t feel it didn’t turn out right if the drink looks slightly different than the one in my photos. The drink is not as thick as it would if you blended it. However, the texture of the drink is different when it is made this way. You will still have the great taste of tamarind. Soak the tamarind pulps and grated ginger in boiling water overnight, strain and sweeten. Soaking the tamarind in hot water also works. You don’t have to have a blender to make tamarind drinks. Sweeten: Add the lime juice, vanilla, Angostura bitters, and sweeten with the honey.Strain: I used a sieve her but believe me, a cheese cloth would be a better choice.Using the pulse setting on your blender will also remove the seeds, so you don’t have to sit and remove them yourself. Because I remove the seeds from the pulp, I blend it, which leaves more bits in the drink. Pulse or blend it: Add the tamarind pulp, along with the ginger, to a blender.If we were blending it as we did in this recipe, this step would be very important in making the drink. Soften the pulps: Pour warm water over the tamarind pulp to soften them.You can also use the blender on the pulse setting to remove the seeds. Tedious Task: I sit and remove all the seeds from the tamarind pulp, which is long and tedious.The shells are easily broken with your fingers. Outer shell: Remove the outer shell to get to the pulp inside.In this recipe, I made it so that the drink has bits in it. You can make it with bits in it or without bits. Tamarind drink is so simple to make, and there are various ways to make it. You can also use sugar, but I prefer the flavour the honey adds – you may too. Honey: Honey seem to work better in this recipe, at least for me.Vanilla: To enhance and deepen the flavour of the drink.Because of the alcoholic content in Angostura bitters, you can remove it you don’t want alcohol in the drink. Angostura bitters: Angostura bitters give the drink a cocktail flavour.Lime: As with the ginger, use just enough lime juice to hit it’s in the drink.Enough to hit there is ginger in the drink. Ginger: Not all of the ginger is needed.I also remove the seeds from the pulp, but it’s a long and tedious task. That’s about 2 1/2 cups of tamarind pulps when I remove the outer shell. Here is the six ingredients you need to make tamarind drink. ![]() It turned out to be an easy drink to make and it also taste great. However, I am one of those Jamaicans who try to cook everything I pick off a tree. Tamarind drink is not a common drink in Jamaica, but it is in other countries such as Mexico. The most popular thing Jamaicans use tamarind to make is a sweet we called tamarind balls. Tamarind grows widely throughout Jamaica, but the fruit is mostly eaten raw and not used a lot in cooking. Ripe tamarind has a sweetish-sour, tangy, tart taste. ![]() And the fruit inside turns reddish-brown with paste-like pulps, which are easily removed from its black seeds. The outer cell of ripe tamarinds is brown, dry and easily broken. Young tamarinds are sour but become a little sweeter as the fruit matures and ripes. When the tamarind is young, the outer shell has a greenish colour with a brown overlay, and the fruit inside has a mint green colour. Tamarind is a tropical fruit that resembles bean pods. What better way to have tamarind? What Is Tamarind This delicious drink is so refreshing and it is very easy to make. You have to try this tamarind drink recipe.
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