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Recipes

Melon Tamarind Liquado

From The El Paso Chile Company Rum & Tiki Cookbook

1 cup diced very ripe cantaloupe (about 1/4 of a medium melon)
2 ounces gold rum
3 tablespoons milk
2 tablespoons honey
1 ounce tamarind water (see note)
1 tablespoon fresh lime juice

In a blender, combine all the ingredients. Add five ice cubes (preferably from a home-style freezer tray) and blend on high speed until smooth and frothy. Transfer to two tall glasses and serve immediately.

Yields 2 servings.

Note: The most common form in which tamarind is found in this country in Latin markets is in seedless paste. It is brown, sticky and packed with seeds and fibers that need to be removed. Pull off a 2-ounce blob of the paste. In a blender, combine it with 3/4 cup very hot tap water and let stand 10 minutes, pulsing briefly once or twice (avoid breaking of the seeds). Then pulse several more times. Transfer to a sieve set over a bowl and press as much of the softened paste and its liquid through the sieve as you can. Scrape the excess off the bottom of the sieve and stir it into the liquid in the bowl. Discard the seeds. Unused tamarind water can be frozen.

 

 

 

 

(Updated: 10/30/08 SN)


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