If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
Author Notes: I drank many a tamarind soda during hot childhood summers in Mexico, and created this much-less-sweet version with lime and agave nectar. The salty-spicy rim offsets these flavors and makes them shine. A tip: it's easier to squeeze limes, and they express more juice, if they're at room temp; also try rolling them on the counter first. Oh, and some tequila could slip in here, too... —gluttonforlife
- 3/4 cup fresh lime juice
- 3/4 cup agave nectar
- 1 tablespoon tamarind concentrate
- Chile Salt
- 1 tablespoon kosher salt
- 1 tablespoon sugar
- 1 tablespoon chile powder
- Combine lime juice, agave nectar and tamarind in a small saucepan. Whisk together over low heat, just to combine; about 2 minutes. Strain into a pitcher and chill.
- Stir the salt, sugar and chile powder together to combine well and mound on a small plate.
- Rub a juicy piece of lime around the rim of 6 glasses. Dip the rims into the Chile Salt to coat well. Fill the glasses with plenty of ice. Add 1/4 cup of the syrup to each glass and top off with seltzer. Stir well and garnish with a slice of lime.
- This recipe was entered in the contest for Your Best Spring Refresher
Patriotic Ice Cream Sandwiches
Independence Day, the frozen dessert way
Ice cream, cookies, and independence.
Just for the halibut.
Savor the season.
Tennessee whiskey is the tops.
This pasta's mint to be.