Agua De Tamarindo
By Melissa Pitts
Tamarind wasn’t introduced to Mexico until the 16th century and is originally from northern Africa. Today, it’s a staple in not just Mexican cooking, but throughout Latin America. While you can find tamarind juice, powder, and pulp in any Latin market, they are loaded with sugar and sometimes tamarind doesn’t appear until the 4th or 5th ingredient.
I’ll admit to make agua de tamarindo does take patience, but I think it’s important to keep traditions and make it from scratch. I certainly have a different appreciation after making it by hand and, I have to say it tastes better than anything you buy in a bottle!
Cook Time: 90 mins
Preparation Time: 10 mins
Ingredients:
- 11/2 pounds tamarinds
- 1/2 gallon water
- 1/23/4 cup sugar, or to taste
Directions
- Peel the tamarind seeds of their hard shells.
- Soak in water for an hour and half, until soft.
- Take out the seeds of the softened tamarinds- this part may make you go a little crazy!
- Put the tamarind, 1/2 cup water, and sugar in a blender and process until smooth.
- Strain through sieve, pressing on the solids to squeeze out all the liquid. Toss out the solids
- Add the tamarind mixture to the rest of the water, stir, and taste for sweetness.
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