Mexican
Agua de Tamarindo
Tamarind pulp is softened, worked from its fibers, strained, and balanced with sugar and cold water for a clear, brick-amber Mexican agua fresca.
6 servings · 15 minutes prep · 12 minutes cook
Ingredients
Tamarind Infusion
- 8 ounces unsweetened tamarind pulp, broken into 1-inch pieces
- 4 cups water
Dilution and Sweetening
- 1/2 cup granulated sugar, plus up to 1/4 cup to taste
- 4 cups cold water
- 3 cups ice, for serving
Directions
Soften the Tamarind
- Combine the tamarind pulp and water in a heavy saucepan. Bring to a simmer, break up the pieces with a spoon, and cook for 8 minutes. Cover, remove from the heat, and steep for 20 minutes.
Extract and Strain
- Mash the softened pulp in the water until the fruit separates from most fibers and seeds. Pass through a fine-mesh sieve into a pitcher, pressing the soft fruit but stopping before dry fibers grind through. Stir in the first 1/2 cup sugar while the infusion is warm.
Dilute, Chill, and Balance
- Stir in the cold water and refrigerate for 25 minutes, until fully cold. Taste and dissolve in additional measured sugar only if the acidity is harsh. Stir well, pour over the ice, and keep the pitcher refrigerated between servings.
Chill and Store
- Refrigerate promptly at 40°F (4°C) or below. The stated 3-day window is a conservative quality limit, not a guarantee; discard sooner for fermentation, off odor, mold, or mishandling.
