Tamarind Pineapple Quencher
- Level: Easy
- Yield: 1 drink
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 1 servings
- Calories
- 1524
- Total Fat
- 3
- Saturated Fat
- 1
- Carbohydrates
- 393
- Dietary Fiber
- 18
- Sugar
- 326
- Protein
- 9
- Cholesterol
- 0
- Sodium
- 307
- Total: 40 min
- Active: 35 min
Ingredients
1/4 cup finely diced fresh pineapple
6 ounces coconut water
2 ounces Tamarind Coriander Syrup, recipe follows
1 pineapple wedge (about 1/8 inch thick), for garnish
Tamarind Coriander Syrup:
8 ounces tamarind pods (14 to 16 pods)
1 cup packed dark brown sugar
2 teaspoons coriander seeds, lightly crushed
Directions
- Add the diced pineapple to a 14-ounce Collins glass and muddle with a muddler or the handle of a wooden spoon until it becomes a juicy pulp. Top with a big scoop of ice cubes then add the coconut water and tamarind syrup. Stir together then garnish the glass with the pineapple wedge and enjoy.
- Crack each tamarind pod to remove the pulp then discard the shells and stringy fibers. Combine the tamarind pulp, brown sugar, coriander seeds and 2 cups water in a small saucepan and bring to a boil over high heat. Lower the heat to medium and cook at a rapid simmer, stirring frequently to help break up the pulp and prevent the sugar from scorching, until the pulp is loosened from the seeds, 25 to 30 minutes.
- Strain the syrup through a fine-mesh sieve into a heat-safe glass jar; discard the solids. Let cool to room temperature then cover and refrigerate for up to 2 weeks. Makes about 1 cup.