Agua de Tamarindo

Nutrition · per serving

Steps

1. 1

   Place the seedless tamarind pulp in a bowl or jug. Pour over the hot water and mash with a spoon or fork for 2-3 minutes until the pulp softens and loosens. Stir in the sugar so it starts dissolving while the tamarind hydrates.

   80 g seedless tamarind pulp300 ml hot water50 g fine sugar
2. 2

   Press the mixture through a fine sieve into a pitcher, scraping and pressing firmly to extract as much thick tamarind liquid as possible. Discard any tough fibers or seeds left behind. This step gives a smoother drink and prevents stringy bits.

   80 g seedless tamarind pulp300 ml hot water50 g fine sugar
3. 3

   Add the cold water, lime juice, sea salt, and chili powder to the pitcher. Stir very well until fully combined. Taste and adjust: add a splash more water if too intense, or a little more lime if you want it brighter.

   300 ml cold water30 ml lime juice1 g fine sea salt1 g chili powder
4. 4

   Fill 2 glasses with the ice cubes, then pour in the agua de tamarindo. Garnish each glass with a lime slice and serve immediately. Stir before drinking if the chili settles slightly.

   200 g ice cubes2 slices lime slices

Origin & History

Agua de tamarindo is one of Mexico's classic aguas frescas, refreshing fruit- or plant-based drinks commonly sold in markets, fondas, and street stalls. Tamarind arrived in the Americas through colonial trade routes and became deeply woven into Mexican cooking, especially in candies, sauces, and cooling beverages. A squeeze of lime and a touch of chili reflect the bold sweet-sour-spicy balance loved in many Mexican snacks and drinks.