2 1/2 cups pineapple (438 g, peeled and chopped, ripe)
3/4 cup white sugar (185 g)
1 lime (30 mL juice)
1 pinch kosher salt (0.9 g)
4 Tbsp. sugar
4 Tbsp. condensed coconut milk
candy (tamarind candy spoon or straw, optional)
Directions
Fill 4 ice molds to the fill line with plain water and freeze for 12 to 24 hours.
In a saucepan, combine 8 Tbsp. (120 mL) liquid tamarind concentrate, 1 1/2 cups (375 mL) water, 2 1/2 cups (438 g) chopped pineapple, juice of 1 lime and a pinch of salt.
Simmer over medium heat for 15 minutes or until syrupy; puree. Strain and refrigerate until chilled, about 2 hours.
