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Title: Raspado De Tamarindo (Tamarind Shaved Ice)
Categories: Desserts, Mexican
Yield: 8 Servings

7 c Water
1 1/4 lb Unpeeled tamarind pods -OR-
1 lb Tamarind pulp with seeds
2 c Sugar
Shaved ice

Put 6 cups of water and the tamarind in a saucepan and bring to a
boil. Lower the heat and simmer, stirring occasionally, until the
mixture has thickened to a paste; this may take 2 to 3 hours. 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. Let cool to room temperature.

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. Lower the heat and simmer, stirring
occasionally, until the syrup has thickened and has a consistency
like corn syrup. Let cool to room temperature.

Add the syrup to the tamarind mixture and mix thoroughly with a whisk
or handheld blender. Refrigerate until completely chilled.

For each serving, mound about 1 cup of shaved ice in a serving dish.
Drizzle 6 to 8 tb of the tamarind syrup over the ice and serve
immediately.

Diablitos literally means "little devils." These shaved ices are made
with fruits like tamarind, mango, or strawberry and topped with fresh
lime juice, salt, and ground chiles.

Chamoyadas, as the name suggests, are prepared with chamoy.
Essentially, they're diablitos served in a glass, with some of the
devilish "toppings" in the glass and more on top.

Adored by young Mexicans, chamoy is a red liquid that is salty, tart,
and sometimes spicy. It is made from pickled fruit (most commonly
plums and apricots) and used as a condiment with fresh fruit,
sorbets, and raspados--there are even many paletas nowadays with a
chamoy filling. It is definitely an acquired taste, but is
appreciated throughout Mexico. Chamoy is made by brining fruit in
salt and/or vinegar, straining it, then adding chili powder.
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.

Recipe by Fany Gerson

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