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Tamarind and Crystallized Ginger Cooler

Author Cultivate to Plate

Ingredients

  • 2 1/2 cups boiling water
  • 1/4 cup brown sugar firmly packed
  • 2 tablespoons minced crystallized ginger
  • 1 tablespoon tamarind paste
  • 1 tablespoon fresh squeezed lemon juice
  • Lemon slices for a garnish

Instructions

  1. Whisk the boiling water, brown sugar, ginger, and tamarind paste until combined. Let cool.
  2. Strain through a chinois set over a pitcher. Add in the lemon juice.
  3. Cool for at least an hour until the cooler is very cold.
  4. Pour over ice, and garnish each glass with lemon slices.

Recipe Notes

Adapted from Gourmet Magazine, July 1993