Indian · Dessert
Tamarind Spiced Ice Drink
A spiced, icy Indian cooler built on tangy-sweet date puree standing in for tamarind, warmed through with cardamom, ginger and a cracked-pepper kick, then scraped to a loose granita crystal and served glass-cold with crushed ice and mint.
$0
15 minsPrep
0 minsCook
195 minsTotal
EasyLevel
Nutrition per serving
96Calories
0.7gProtein
0.1gFat
25gCarbs
21.7gSugar
2gFiber
195mgSodium
0mgChol
0gSat Fat
164mgPotassium
19mgCalcium
0.4mgIron
0mcgVitamin B12
0.6mgVitamin C
0gPolyol
0gAllulose
0gAlcohol
Goes well with
Mexican Lager Beer
local
Chaach (Spiced Buttermilk)
international
vegetarian
vegan
gluten-free
dairy-free
sweet-spot
hidden-gems
Instructions
1
Soak the dates in 60g of the warm water for 10 minutes until softened, then blitz with the soaking liquid in a blender until smooth.
2
Press the date puree through a sieve into a saucepan-safe bowl to extract a smooth tangy-sweet base, discarding the fibrous solids.
3
Stir the remaining 120g water, sugar, ground cardamom, grated ginger, cracked black pepper and salt into the strained puree until the sugar fully dissolves.
4
Pour the spiced mixture into a shallow tray (about 350ml capacity) and freeze for at least 3 hours.
5
Every 30-40 minutes during freezing, scrape the mixture with a fork to break up ice crystals into a loose granita texture.
6
Once fully frozen into light, fluffy crystals, scrape again to loosen, then divide between two chilled glasses.
7
Top each glass with crushed ice and torn mint leaves just before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 180g180g Water, boiled then cooled
- 40g40g Date, pitted and soaked
- 18g18g Sugar White
- 1g1g Cardamom, ground
- 3g3g Ginger Fresh, grated
- 1g1g Black Pepper, freshly cracked
- 1g1g Salt
- 2g2g Mint, torn leaves, 1
- 4g4g Ice, crushed, for garnish, 1
