Agua de tamarindo is a traditional agua fresca found throughout Mexico and Latin America. You may also recognize this sweet and tangy refreshment from food stalls and restaurants throughout California and other parts of the United States.
This is a quick recipe using tamarind pulp, which you can find in Latin American grocery stores in blocks. The thick, sticky pulp is usually sold without seeds, but the boiling process will remove seeds and a majority of the pulp no matter what kind you use. You can also make agua de tamarindo with tamarind pods, though the process is a bit more labor and time intensive.
Agua de tamarindo reminds me of street tacos on a warm day, the chaos and comfort of a swap meet, and hole-in-the-wall Mexican restaurants. Making it at home is a rewarding way to bring the warm feeling of community into your own home.
The flavors of agua de tamarindo are bold and sharp, and pair nicely with chile and lime for a spicy alternative. Tired of lemonade? Give this simple drink a try when you need something sweet and cold on a warm day.
Agua de Tamarindo Recipe
Cook Time
15 min
Serves
3
Ingredients
- ½ cup tamarind pulp
- 4 cups water (divided)
- ¾ cup sugar
Steps
1
Bring 2 cups of water and the tamarind pulp to a simmer and stir for about 10 minutes until soft and pliable, remove from heat
2
Mash the tamarind pulp into the water to separate the pulp and seeds
3
Run the mixture through a fine mesh strainer into a pitcher or bowl, pressing to extract as much liquid as possible
4
Add sugar, stir. Add the final 2 cups of water, stir
5
Pour over ice and enjoy 🙂
Tips
- Adjust sweetness to your liking—tamarind is naturally tart.
- For a more concentrated drink, use less water and serve over lots of ice.
- Add lime for brightness or a pinch of salt for depth (if serving with savory dishes).
- Store extra in the fridge up to 4 days and stir before pouring.
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