When the hot weather has you feeling a little less than “fresca”, you need some of this Tamarind Agua Fresca! (Not to be confused with that lime green stuff you buy in a bottle.)
If you have never tried Tamarind Agua Fresca, prepare to have your mind blown! I can’t tell you exactly what it tastes like, besides delicious. A popular drink in Mexico, Latin America and some Asian countries, it’s sort of like lemonade, sort of like mango, sweet, tangy, super refreshing and very cooling.
You can adjust the amount of sugar to suit your tastes, and also to complement the sourness of your pulp, which may vary depending on the brand you use. We have chosen to use dry tamarind as fresh tamarind can be difficult to find in this part of the world. Be sure to use a dry tamarind without any added salt. Garnish with citrus slices, and a pinch of black salt if desired.
Tamarind Agua Fresca
This recipe produces about 2 cups of prepared tamarind pulp, and will keep for about 1 week in the refrigerator.
|~||Black Salt Powder (Optional)|
|~||Citrus (Optional for garnish)|
- Place the dry tamarind in a medium saucepan with the 2 cups of water and bring to a boil.
- Boil 3 to 4 minutes then remove from heat and allow to cool.
- When the water has cooled enough to safely touch, use your hands to loosen and break apart the tamarind.
- Place a strainer over a bowl, and pour the tamarind into the strainer.
- Using the back of a large spoon, press the pulp through the strainer until only the skins and pits remain.
- Additional water may be added to help loosen the pulp. Add ¼ cup of water at a time up to 1 cup.
- Chill the prepared pulp.
- To prepare the drink:
- Combine 1 ½ tbsps. of the tamarind pulp and about 1 ½ tsp. of sugar in a glass.
- Add ice and fill with cold water. Stir.
- Garnish with citrus slices and a pinch of black salt, if desired.