Sweet-and-sour agua fresca made from natural tamarind pulp.
About this recipe
Agua de tamarindo is a gloriously tangy, sweet-and-sour drink made by simmering tamarind pods in water, straining off the seeds and fibres, and sweetening to taste. Its bold, refreshing flavour makes it a perfect thirst-quencher on hot days and an ideal accompaniment to any Mexican meal.
History & Origin
Tamarind is native to tropical Africa and arrived in México via two colonial routes: from Spain through the Antilles, and from Asia aboard the Manila Galleon that connected the Philippines with Acapulco in the sixteenth century. Along the Mexican coasts it found perfect growing conditions and became deeply embedded in the culinary culture, not only as an agua fresca but also in chilli-coated sweets, ice lollies and sauces. Agua de tamarindo forms part of the sacred trilogy of Mexican aguas frescas alongside horchata and jamaica, and is served in the distinctive glass vitrolero jars that adorn fondas and markets across the country. In Oaxaca and Guerrero a special version is prepared with piquín chilli that combines the sweet-sour tang of tamarind with an unmistakably Mexican spicy kick.
Estimated cost
£4.64
Total cost
£0.58
Per serving
* Approximate prices based on UK supermarkets
Nutritional information per serving
100
Calories
0.5g
Protein
24g
Carbohydrates
0.2g
Fat
1g
Fibre
10mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Peel the tamarind pods, removing the hard outer shell and the fibrous veins. Keep the pulp with the seeds.
- 2
Place the tamarind pulp in a saucepan with 1 litre of water. Boil over medium heat for 10-15 minutes until the pulp is soft and breaks apart.
💡 If using ready-peeled tamarind paste, reduce the boiling time to 5 minutes.
- 3
Remove from the heat and leave to cool slightly. Using your hands or a spoon, break up the pulp in the water, separating it from the seeds and fibres.
- 4
Strain through a sieve, pressing well to extract all the pulp. Discard the seeds and fibres.
- 5
Add the remaining litre of cold water and the sugar. Stir until completely dissolved. Taste and adjust: add more sugar if you want it sweeter, or more water if it is too concentrated.
💡 Tamarind is naturally very sour, so the amount of sugar is entirely down to personal taste.
- 6
Refrigerate until well chilled. Serve in glasses with ice. Stir the jug before serving, as the pulp tends to settle.
Reviews for Tamarind Water
Related Recipes
Tepache
Bebida fermentada de cáscara de piña con piloncillo.
Agua de Horchata
Agua fresca de arroz con canela y vainilla, muy refrescante.
Paloma
Cóctel refrescante de tequila con refresco de toronja.
Agua de Guayaba
Agua fresca de guayaba cocida con canela, refrescante y nutritiva.