Raspado de Tamarindo

  1. Put 6 cups of the water and the tamarind in a saucepan and bring to a boil.
  2. Lower the heat and simmer, stirring occasionally, until the mixture has thickened to a paste; this may take 2 to 3 hours.
  3. Let cool and strain through a fine-mesh sieve into a bowl, pressing the solids with the back of a wooden spoon to extract as much liquid and tamarind pulp as possible.
  4. Let cool to room temperature.
  5. Meanwhile, combine the remaining cup of water with the sugar in a small saucepan and cook over medium heat until the mixture comes to a boil and the sugar has dissolved.
  6. Lower the heat and simmer, stirring occasionally, until the syrup has thickened and has a consistency like corn syrup.
  7. Let cool to room temperature.
  8. Add the syrup to the tamarind mixture and mix thoroughly with a whisk or handheld blender.
  9. Refrigerate until completely chilled.
  10. For each serving, mound about 1 cup of shaved ice in a serving dish.
  11. Drizzle 6 to 8 tablespoons of the tamarind syrup over the ice and serve immediately.
  12. Diablitos literally means little devils.
  13. These shaved ices are made with fruits like tamarind, mango, or strawberry and topped with fresh lime juice, salt, and ground chiles.
  14. Chamoyadas, as the name suggests, are prepared with chamoy.
  15. Essentially, theyre diablitos served in a glass, with some of the devilish toppings in the glass and more on top.
  16. Adored by young Mexicans, chamoy is a red liquid that is salty, tart, and sometimes spicy.
  17. It is made from pickled fruit (most commonly plums and apricots) and used as a condiment with fresh fruit, sorbets, and raspadosthere are even many paletas nowadays with a chamoy filling.
  18. It is definitely an acquired taste, but is appreciated throughout Mexico.
  19. Chamoy is made by brining fruit in salt and/or vinegar, straining it, then adding chili powder.
  20. Sometimes a portion of the fruit is blended then combined with the mixture to make a thicker paste, or the amount of liquid is adjusted to achieve a thinner consistency, which is the most common.

water, tamarind pods, sugar

Taken from www.epicurious.com/recipes/food/views/raspado-de-tamarindo-379443 (may not work)

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