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.