Tamarind Chilli Ice Pops

Sharp, tangy tamarind with a gentle kick of chilli, frozen into refreshing ice pops. No added sugar — Richberry makes the sour tamarind taste sweet.

Total time: 6 hr 50 min
Servings: 6
Difficulty: Easy

Tamarind chilli ice pops — Sweet moments, naturally.

Ingredients

150 g tamarind pulp (block form), chopped
½ tsp dried chilli flakes, or more to taste
625 ml (2 ½ cups) boiling water

Directions

Soak the tamarind.
Put the tamarind pulp in a bowl, pour over the boiling water and leave for 20 minutes, until softened.
Strain.
Press the mixture through a fine sieve to extract as much liquid as you can, and discard the solids.
Heat with the chilli.
Warm the tamarind liquid and chilli flakes in a saucepan over low heat for 3 minutes, stirring. Let cool to room temperature, about 20 minutes.
Freeze.
Divide among 6 ice pop molds and freeze for 2 hours, until partly frozen. Push in the sticks and freeze for 4 hours more, until solid.
Unmold.
Run the base of the molds under warm water to loosen the pops.

Before you indulge

Use Miracle Berry

Just before eating, take 2–3 freeze-dried halves. Chew gently and let them linger for about 30 seconds.

Discard any pit if necessary.

Calorie savings

1 cup sugar = 773 calories

Good to know

Miraculin, the natural protein in miracle berry, can make sour foods like lemon taste sweet without adding sugar. For the best results, take 1–2 halves and follow the directions on your pack.

Tangy turns sweet. More possibilities.