📝 About This Recipe
Agua de Tamarindo is one of the most beloved 'Aguas Frescas' found in bustling Mexican markets and family tables alike. Crafted from the pulp of tropical tamarind pods, this beverage offers a sophisticated balance of deep tartness and caramel-like sweetness. It is a cooling, restorative elixir that perfectly captures the vibrant spirit of traditional Mexican street food culture.
🥗 Ingredients
The Tamarind Base
- 15-20 pieces Dry Tamarind Pods (approx. 1/2 lb, shells removed and strings discarded)
- 4 cups Water for boiling (filtered water)
- 1 cone Piloncillo (approx. 6 oz, or substitute with dark brown sugar)
The Final Blend
- 4-5 cups Cold Filtered Water (adjust for desired thickness)
- 1/4 cup Granulated Sugar (to taste, depending on the tartness of the fruit)
- 1 pinch Sea Salt (to brighten the acidity)
For Serving
- 4 cups Ice Cubes (cracked or cubed)
- 1 piece Fresh Lime (cut into rounds for garnish)
- 1 tablespoon Tajín Clásico Seasoning (for rimming the glasses)
- 4-6 pieces Fresh Mint Sprigs (for an aromatic finish)
👨🍳 Instructions
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1
Begin by peeling the brittle outer shells from the tamarind pods. Pull away the fibrous strings that run along the sides of the pulp.
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2
In a medium saucepan, combine the 4 cups of water and the piloncillo cone over medium-high heat.
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3
Once the water begins to simmer and the piloncillo has mostly dissolved, add the cleaned tamarind pulp (with seeds still inside) to the pot.
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4
Boil the mixture for about 10-15 minutes until the tamarind pulp is very soft and begins to fall away from the seeds.
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5
Remove the saucepan from the heat and let it sit for at least 30 minutes. This allows the pulp to fully hydrate and the flavors to concentrate.
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6
Once cooled, use a potato masher or clean hands to squeeze the pulp, ensuring all the fruit is separated from the seeds and fibers.
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7
Place a fine-mesh strainer over a large pitcher. Pour the tamarind mixture through the strainer, using a wooden spoon to press the solids to extract every bit of concentrate.
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8
Discard the seeds and any remaining fibrous membranes left in the strainer.
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9
Add the 4-5 cups of cold filtered water to the pitcher containing the tamarind concentrate and stir vigorously.
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10
Taste the agua. If it is too tart, add the additional granulated sugar and a pinch of salt, stirring until completely dissolved.
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11
Chill the pitcher in the refrigerator for at least 1 hour before serving to allow the flavors to marry.
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12
To serve, rim your glasses by rubbing a lime wedge around the edge and dipping them into Tajín seasoning.
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13
Fill the rimmed glasses with plenty of ice and pour the chilled Agua de Tamarindo over the top.
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14
Garnish with a fresh lime wheel and a sprig of mint for a beautiful, professional presentation.
💡 Chef's Tips
Always use whole pods rather than pre-made paste for the most authentic, complex flavor profile. If your tamarind is extra tart, don't be afraid to add sugar; the goal is a perfect sweet-sour balance. For a smoother texture, you can blend the pulp (after removing seeds!) before straining, though traditional methods prefer hand-mashing. Make a large batch of the concentrate (Step 7) and freeze it in ice cube trays to make quick drinks later. Adjust the water ratio to your preference—some like it thick and syrupy, others prefer it light and crisp.
🍽️ Serving Suggestions
Serve alongside spicy Tacos al Pastor to cut through the heat and richness of the pork. Pair with salty snacks like Chicharrones or Elotes for a classic Mexican afternoon treat. For an adult version, add a shot of silver tequila or mezcal for a 'Tamarindo Margarita'. Excellent accompaniment to a fresh Ceviche or Aguachile on a hot summer day. Serve in a traditional clay 'Cantarito' cup to keep the beverage extra cold.