Eat & Drink
Originally published on Monday, 28th July 2008
Tamarind Margarita
Makes 4 drinks
The patrons are loud, the waiters are friendly and there is usually a football game playing on the televisions. Best of all, they make a mean tamarind margarita.
Tamarind margaritas are probably not for everyone but I love their sour, refreshing flavour and on a hot day or with spicy food there is nothing better.
This recipe can be made in advance up to the stage where it is blended with ice and then kept in the fridge. If you like it as much as I do, you'll find it incredibly gratifying after a long day to remember that you have the mix in your fridge ready to go.
Ingredients
75 grams tamarind pulp
250 mls boiling water
250 mls tequila
60 grams caster sugar (or more to taste)
Juice of 6 limes
Crushed ice
Lime juice and salt for rimming the glasses
Instructions
Place the tamarind pulp in a heat proof bowl and pour over the boiling water. Soak the pulp in the water for 15 minutes or until soft. With your fingers, rub the pulp until it has dissolved and it has the consistency of ketchup. Strain and reserve the liquid, discarding the seeds and fibers.
Place the tamarind liquid in a blender along with the tequila, sugar, lime juice and a handful of ice. Blend until smooth.
Dip the rims of 4 margarita glasses in lime juice and then in salt. Pour the margaritas into the glasses and serve ice cold.
Jennifer Klinec from Eat Drink Talk has kindly agreed to provide Urban Junkies readers with mouthwatering recipes and foodtips.
To learn more, classes at Eat Drink Talk are held in Jennifer's beautiful loft in Clerkenwell, packed with information and useful tips, and you'll get to sample all of the delicious dishes prepared during class.
In collaboration with Eat Drink Talk