Non Alcoholic Punch with Pineapple and Tamarind

Pineapple and Tamarind Cooler

Be the first to rate & review!

This refreshing punch from chef Gregory Gourdet includes a subtle habanero kick that bridges the sweet (pineapple) and the sour (tamarind) flavors.

Gregory Gourdet

Published on August 8, 2023

Tested by

Food & Wine Test Kitchen

Pineapple and Tamarind Cooler — Photo:
JosÃ© Mandojana

Active Time:

45 mins

Total Time:

1 hr 5 mins

Yield:

8 servings

This tangy and sweet nonalcoholic punch delivers a little kick of heat thanks to the mix of habanero powder and salt that rims each glass. Chef Gregory Gourdet uses tamarind pulp to make a fruity, tart syrup that helps balance the tropical sweetness of the pureed pineapple. The drink has a slightly thick consistency, but served over plenty of crushed ice, it’s perfectly refreshing.

Habanero powder

For the salt rim, make your own habanero powder from dried chiles (or purchase it already ground) to get slightly spicy heat with each sip. Place three small stemmed dried habanero chiles in a spice grinder, and pulse until finely ground. (Avoid breathing in chile particles or touching eyes or sensitive skin areas while handling.) Homemade habanero powder can be stored in an airtight container at room temperature for up to 2 weeks.

Cook Mode (Keep screen awake)

Ingredients

1 1/2 cups hot water, divided
1/4 cup tamarind pulp
1 cup pure maple syrup
3 tablespoons kosher salt
1/2 teaspoon habanero powder (such as The Spice Way, see Note)
1 small fresh pineapple, peeled, cored, and roughly chopped (about 4 1/2 cups), fronds reserved for garnish
1/2 cup fresh lime juice (from 4 limes)
Lime wedges
Crushed ice, for serving

Directions

Combine 1 cup hot water and tamarind pulp in a small heatproof bowl. Let stand, stirring occasionally to break up large chunks, until softened and combined, about 20 minutes.
Pour tamarind mixture through a fine wire-mesh strainer into a medium bowl, pressing to extract as much liquid and pulp as possible. Return solids in strainer to small bowl; add remaining 1/2 cup hot water, and stir to dissolve. Pour mixture through strainer into bowl with tamarind water, pressing to extract as much liquid and pulp as possible; discard solids.
Whisk together tamarind water and maple syrup in a small bowl until combined. Cover and refrigerate tamarind syrup until ready to use.
Stir together salt and habanero powder in a small, shallow bowl until combined; cover with plastic wrap, and set habanero salt aside.
Process pineapple in a blender until smooth, about 30 seconds. Pour through a fine wire-mesh strainer into a large bowl, pressing to extract as much liquid and pulp as possible; discard any solids. Measure out 1 1/2 cups pineapple puree; reserve remaining puree for another use.
Stir together 1 1/2 cups pineapple puree, lime juice, and reserved tamarind syrup in a large pitcher. Rub cut sides of lime wedges vertically along 1 outer side of each of 8 coupe glasses; gently dip wet side of glasses into habanero salt. Fill glasses with crushed ice, and evenly divide pineapple-tamarind mixture among glasses. Garnish with pineapple fronds.

To make ahead

Tamarind syrup can be stored in an airtight container in a refrigerator for up to 10 days. If needed, stir to reincorporate any tamarind that settles at the bottom of the container before using. Habanero salt can be stored in an airtight container at room temperature for up to 2 weeks.

Note

Find prepared habanero powder online at thespiceway.com.

Originally appeared in Food & Wine magazine, August 2023