|Serves||4 to 6|
|Prep Time||15 minutes|
Tamarind is one of the most popular flavors of agua fresca, the non-alcoholic beverage sold by street vendors in Mexico and Central America. I’ve added a touch of honey and some cinnamon and turned this basic formula into a granita for the perfect dessert at your next barbecue. To make an even simpler sweet, pour the mixture into ice-pop molds.
|3½||oz. wet tamarind (about ⅓ cup, or ¼ of a 14-ounce block; see Note)|
|½||tsp. ground cinnamon|
If you decide to use ready-made tamarind concentrate instead of a block of wet tamarind, you may have to adjust the amount because, despite its name, tamarind concentrate is usually quite diluted. Keep adding and tasting until you get the perfect sweet-and-sour balance.
Related article: Pucker up
This content is from the Pat Tanumihardja collection.
Most of the time with cooking and eating, the rules are clear.
A father’s legacy
The vegetarian-cooking pioneer
Barbecue, tamales, cocktails, and more
Good on everything