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1
Put 6 cups of the water and the tamarind in a saucepan and bring to a boil.
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2
Lower the heat and simmer, stirring occasionally, until the mixture has thickened to a paste; this may take 2 to 3 hours.
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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.
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4
Let cool to room temperature.
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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.
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6
Lower the heat and simmer, stirring occasionally, until the syrup has thickened and has a consistency like corn syrup.
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7
Let cool to room temperature.
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8
Add the syrup to the tamarind mixture and mix thoroughly with a whisk or handheld blender.
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9
Refrigerate until completely chilled.
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10
For each serving, mound about 1 cup of shaved ice in a serving dish.
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11
Drizzle 6 to 8 tablespoons of the tamarind syrup over the ice and serve immediately.
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12
Diablitos literally means little devils.
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13
These shaved ices are made with fruits like tamarind, mango, or strawberry and topped with fresh lime juice, salt, and ground chiles.
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14
Chamoyadas, as the name suggests, are prepared with chamoy.
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15
Essentially, theyre diablitos served in a glass, with some of the devilish toppings in the glass and more on top.
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16
Adored by young Mexicans, chamoy is a red liquid that is salty, tart, and sometimes spicy.
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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.
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It is definitely an acquired taste, but is appreciated throughout Mexico.
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19
Chamoy is made by brining fruit in salt and/or vinegar, straining it, then adding chili powder.
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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.
