Agua de Tamarindo (Tamarind Water)
Agua de tamarindo made from whole sweet-sour tamarind pods: peel, simmer, soak, strain and sweeten. A tangy, brown Mexican agua fresca.
The softened pods soak in their cooking water for about 1 hour, until cool enough to handle and the pulp loosens from the seeds.
Before you start
Agua de tamarindo is a tangy, brown agua fresca made from the sticky pulp inside tamarind pods. It tastes sour, fruity and faintly caramel-like, a little like dates mixed with lemon. In Mexico it is a staple at fondas and street stalls, served very cold.
The work is in freeing the pulp. Tamarind pods have a brittle shell, fibrous strings and hard seeds. After peeling, the pods are simmered briefly and soaked so the pulp softens and loosens from the seeds. Then you mash, squeeze and strain. Because tamarind varies so much in sourness, sweeten at the end and taste as you go; the finished drink should be pleasantly tart, not syrupy.
Ingredients
- 250 g (about 12 to 15 pods) sweet-sour tamarind pods — not the very sweet candy type
- 1 liter (4 cups) water — for simmering
- 750 ml (3 cups) cold water — for diluting
- 120 to 150 g (⅔ to ¾ cup) granulated sugar — to taste
- To serve ice cubes
Method
- Crack and peel off the brittle shells from the tamarind pods. Pull away as many of the long fibrous strings as you can.
- Put the peeled pods in the saucepan with 1 liter water. Bring to a boil, then lower the heat and simmer for 10 minutes until the pulp softens.
- Take the pan off the heat and let the pods soak in the cooking liquid for about 1 hour, until cool enough to handle.
- With clean hands or a masher, squeeze and rub the pulp off the seeds in the liquid. The water will turn thick and brown.
- Pour through a fine sieve into a bowl, pressing hard on the solids to extract all the pulp. Discard the seeds and fibers.
- Stir in the sugar until dissolved, then add the cold water. Taste and adjust with more water or sugar until it is tangy but balanced.
- Chill and serve over ice. Stir before each pour.
Tips for success
- Shake the pods: fresh ones feel heavy and the pulp moves slightly inside. Very dry, light pods give little pulp.
- For a faster version, use 120 g seedless tamarind pulp block, soaked in 500 ml hot water for 30 minutes and then strained.
- Wear an apron; tamarind pulp stains fabric.
Substitutions
- Tamarind pods
- Tamarind paste or concentrate is much stronger and darker. Start with 2 to 3 tablespoons in 1.5 liters water and taste; some brands add salt.
- Granulated sugar
- Piloncillo or dark brown sugar adds deeper molasses notes that suit tamarind.
- Still water
- Top each glass with soda water for a fizzy tamarind soda.
Variations
- Spiced tamarindo
- Simmer a cinnamon stick with the pods for a warm spice note.
- Chile-tamarind rim
- Rim the glass with chile-lime salt for a sweet, sour and spicy contrast.
Troubleshooting
- Very sour
- Tamarind varies in tartness. Add more sugar and water gradually until it balances.
- Gritty or fibrous texture
- Strain through a finer sieve or cheesecloth. Small bits of fiber passed through.
- Weak flavor
- Too much water. Use less dilution next time or add more tamarind pulp.
Storage
Refrigerate in a covered pitcher and drink within 3 to 4 days. The pulp settles, so stir before serving. Unused peeled pods can be kept refrigerated in a sealed bag for several weeks.
About this page
Written and reviewed by the MyDrinkAI editorial team. Last reviewed . Amounts and timings are a careful starting point, not a lab-tested formula; ingredients, equipment and kitchens vary. This recipe has no ratings or nutrition estimate.