Ingredients:
1 Lb Peeled Tamarind
2 cups Warm Water
1 Liter Bottled Water
Sugar
Ice
Preparation:
Place the peeled tamarind in a bowl with two cups of warm water and let stand for half an hour to release the pulp.
After it cools down, with your fingers squeeze the pulp from the seeds to separate the pulp from the seeds, blend the pulp and water and pass through a sieve.
Separately in a large pitcher sweeten the bottled water to taste , mix the blended pulp in the sweetened water, pour ice, serve cold.
Benefits of the Tamarind:
The pulp of tamarind is one of the basic seasonings of Latin American cuisine and also the Asian where is known by the name Kam Mak. It comes from a tropical tree native to Africa, whose fruits are pods tamarind pulp, which is attributed to have healing properties, it heals high fever and is a very gentle laxactive. If the fruits are green, the flesh will taste acid and would be the equivalent of lemon juice in Western cuisine. When the pod has matured is light brown in color, then the pulp has a much sweeter taste and is used for drinks. The tamarind pulp, is also an essential ingredient of the Worcestershire sauce.
No comments:
Post a Comment