Nieve de Tamarindo

1. 1

   Remove the outer hard shell from the tamarinds and discard the strings that are attached to the flesh.

2. 2

   Place the tamarind flesh or pulp in a pot, cover with the water, and bring to a boil over medium heat.

3. 3

   Adjust the heat to maintain a constant simmer and cook, stirring occasionally, until tender, 30 to 40 minutes.

4. 4

   Let sit until cool enough to handle.

5. 5

   Strain through a fine-mesh sieve (dont wash the sieve just yet because youll be using it for the pulp) and measure the liquid.

6. 6

   Add enough water to make 4 cups.

7. 7

   Return the liquid to the pot, add the sugar, and cook over medium heat until the sugar dissolves (dont let the mixture come to a boil).

8. 8

   Remove from the heat.

9. 9

   Press the pulp through the sieve with your hand, a spoon, or a spatula to extract as much as possible.

10. 10

    Discard the seeds and add the pulp to the pot.

11. 11

    Stir to combine.

12. 12

    Chill over an ice bath until cool.

13. 13

    Refrigerate, covered, until completely cool, about 2 hours, and freeze in an ice cream maker according to the manufacturers instructions.

* Per serving · 4 servings · Values may vary.

No additional tips available.