Tamarind Water

Ingredients

• 15dried tamarind pods, peeled
• 1.42 L (6 cups)water
• 50 g (1/4 cup)brown or refined sugar

Instructions

1. 1

   Peel the pods

   Remove as much of the hard outer shell from the tamarind pods as you can. Any small remaining pieces can be removed after boiling.

2. 2

   Simmer the tamarind

   Bring 710 ml (3 cups) of water to a boil in a medium-sized pot. Add the peeled tamarind, lower the heat to medium and cook for 10 minutes.

3. 3

   Cool and reserve

   Leave the mixture to cool completely. Take out the tamarind pods and keep the soaking water.

4. 4

   Remove the pulp

   Pull the sticky paste away from the seeds and set the paste aside. Discard the seeds.

5. 5

   Blend the mixture

   Put the reserved soaking water, tamarind paste and sugar in a blender. Blend for 1 minute.

6. 6

   Strain the drink

   Pour the blended liquid through a strainer into a 1.9 L (1/2 gallon) pitcher.

7. 7

   Dilute and stir

   Add 710 ml (3 cups) of cool water to the pitcher and stir.

8. 8

   Serve over ice

   Pour into glasses over plenty of ice.

What is agua de tamarindo?

Agua de tamarindo is a Mexican agua fresca, a fruit-based drink typically served cold. Tamarind gives it a distinctive tang, while sugar rounds out the sourness.

This version uses whole dried pods, simmering them to soften the pulp before blending and straining. That makes it easier to extract the flavour and gives you control over how much pulp stays in the drink.

Nutrition and macros by portion

The nutrition label shows one serving as written: 76 calories, 1g protein, 19g carbs, 0g fat.

The carbohydrates in each serving come mainly from the sugar and tamarind pulp, while the recipe contains no added fat and only a small amount of protein. Pair a glass with a meal containing vegetables and a protein-rich food to make it part of a more balanced plate.

Choosing the tamarind

Pods: Use dried tamarind pods and remove as much of the brittle shell as possible before cooking. Small shell fragments can be picked out when you remove the pods from the water.

Sugar: Brown sugar is suggested for its richer taste, while refined sugar works too. The amount sweetens the tart tamarind without masking it completely.

Getting the pulp from the pods

Cool first: Let the cooked pods cool completely before handling them. This also gives the pulp time to soften in the reserved soaking water.

Separate carefully: The paste clings to the seeds, so work it free with your fingers and discard the seeds. This is the most hands-on part of the recipe.

Blending and straining

Blend: Combine the paste with its soaking water and sugar, then blend for the full 1 minute. This distributes the pulp and sweetener through the liquid.

Strain: Pour the mixture through a strainer into the pitcher to catch fibrous pieces. Stir in the final 710 ml (3 cups) of cool water after straining.

Serving it cold

Ice: Serve the drink over plenty of ice for a crisp, refreshing finish. If you are making it ahead, chill it before pouring so the ice does not dilute it as quickly.

Pairing: Its sweet-sour flavour works well alongside savoury Mexican dishes, such as tacos, grilled vegetables or beans.

Balancing the flavour

Taste: Tamarind can vary in tartness, so taste the finished drink before serving. If it is sharper than you like, stir in a little more sugar; if it tastes too sweet, add a splash of water.

Recipe notes & tips

• Peel the pods over a bowl so small shell pieces are easy to spot and remove.
• Wait until the cooked tamarind is completely cool before separating the sticky pulp from the seeds.
• Keep the soaking water when you remove the pods; it carries tamarind flavour into the drink.
• Use a fine strainer if you prefer a smoother drink.
• Stir the pitcher before serving, as the pulp can settle.

Variations

• Adjust the sweetness: Add sugar gradually after blending to suit the tartness of your tamarind.
• Use brown sugar: Choose brown sugar for a deeper, richer sweetness.
• Make it less tart: Stir in a little extra cool water if the finished drink tastes too sharp.
• Serve it extra cold: Chill the pitcher before pouring so the ice melts more slowly.
• Keep more pulp: Use a less fine strainer for a drink with a fuller texture.

Common mistakes to avoid

• Leaving shell behind: Remove as much as possible before simmering, then check the softened pods for any remaining pieces.
• Handling hot pods: Let them cool completely before pulling the paste away from the seeds.
• Discarding the soaking water: Reserve it when removing the pods, as it is part of the drink.
• Skipping the strainer: Strain the blended mixture to catch fibrous pieces before adding the final water.
• Serving without stirring: Mix the pitcher before pouring so any settled pulp is evenly distributed.

How to store

Keep the drink covered in the refrigerator and stir before serving, as pulp may settle. For the freshest flavour, drink it within 2–3 days; add ice to individual glasses rather than the pitcher.

Frequently asked questions