How do you make chile chamoy popsicles from scratch?!
How do you make chile chamoy popsicles from scratch?
I have some dry tamarind pods that I would like to learn to use for popsicles. I also love the ones called "mangoniadas" made from mangoes)or "chamotiadas". Please, someone walk me through the process. I would also love to make tamarind syrup for raspados. These are from Mexico.Anyone have any informaton? Thanks!
Answers: MANGONIADAS:
Makes 8 (2-ounce) popsicles
INGREDIENTS:
2 scant cups coarsely pureed peeled and pitted fruit (for really thick purees, like mango, you’ll probably want to use 1 1/2 cups of fruit and a 1/2 cup of water; with looser purees, I wouldn’t add any water)
1 to 4 tablespoons sugar–superfine sugar works best here (you can buy it or make it by running regular granulated sugar in your food processor for several minutes)
1/2 to 2 tablespoons fresh lime juice
METHOD:
In a medium-size bowl or in a 1-quart measuring cup with a pour spout, combine the fruit with the minimum quantities of sugar and lime. Taste and determine what your fruit needs. Remember: when the mixture is frozen, flavors will be slightly muted; go for slightly sweeter and slightly tarter than you’d normally like. Stir the mixture until the sugar has dissolved completely, then fill your molds, leaving about 1/4 inch of head space to allow for expansion. Set the lids in place and insert the sticks through the holes, leaving 1 1/2 to 2 inches exposed.
Freeze until firmly set (this should take a couple of hours, though feel free to make them several days ahead if that’s more convenient). To remove the pops, first remove the lids, then squeeze the sides of the molds, twisting them slightly, to dislodge the pop. (If necessary, rinse the molds under hot water first.) These look festive and fun set out for your friends in a chilled bowl, all the sticks poking up.
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CHILE CHAMOY POPSICLE:
1 lime size piece of tamarind
sugar to taste
pinch of salt
chili powder to taste
Soak tamarind in warm water for about 10 minutes. Squeeze and extract as much juice as possible from the pulp, adding a little extra warm water if necessary.
Add the sugar, salt & chili powder to taste. Dissolve all the ingredients and follow the process given above.
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Tamarind syrup:
In a sauce pan on med low heat, add tam juice with sugar.
Bring to a boil and reduce heat. Let cook on low until desired consistency is reached.