Agua de Tamarindo
Tamarind Cooler
Whole tamarind pods are simmered until soft, then mashed by hand and strained into a concentrate that's balanced sweet-tart rather than syrupy.
Agua de Tamarindo
✦ Antes de Empezar
Before you cook
Can I use tamarind pulp instead of whole pods?
Yes — if you only have 6 ounces of seedless tamarind pulp rather than whole pods, skip the shelling step and simmer the pulp directly; the mashing and straining steps stay the same.
Ingredientes· 3View
Tamarind Base
- 1/2 lbFresh Tamarind Podsapprox. 15-20 pods
- 8 cupsWaterdivided
Sweetener
- 3/4 cupGranulated Sugaradjust to taste
Instrucciones
6 pasosPela el tamarindo
Shell the tamarind
If using whole pods, crack them open and remove the brittle shells and as many strings as possible.
Cocina y remoja
Simmer and soak
Bring 4 cups of water to a boil, add the tamarind, lower the heat, and simmer for 8 to 10 minutes. Turn off the heat and let it soak until cool enough to handle.
Machaca la pulpa
Mash the pulp
Mash the softened pulp in the water with clean hands or a potato masher to release it from the seeds.
Cuela la pulpa
Strain the pulp
Strain through a medium-mesh sieve, pressing firmly; discard the seeds and fibers.
Endulza y diluye
Sweeten and dilute
Stir the sugar into the warm concentrate, then add the remaining 4 cups cold water and a pinch of salt.
Enfría y sirve
Chill and serve
Chill and serve over ice. The finished drink should taste sweet-tart, not syrupy.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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