The tamarind tree from India produces a fuzzy, pod-shaped fruit with a sticky, earth-colored pulp that has a tart flavor. When mixed with sugar or chile, the pulp is eaten as a snack, but when combined with sweetened water it becomes one of Mexico's favorite beverages to serve with antojitos or grilled meats. The three- to four-inch pods are available in specialty Mexican markets.

Ingredients

8 serv.

tamarind pods, peeled (about 29)10 ounces
water↗10 cups
sugar↗1⁄2 - 1 cup

Step-by-step instructions

1
Wash the tamarinds and soak in 4 cups (32 fl oz/1 l) hot water for 2 hours.
2
After the tamarinds have soaked, reach into the bowl and rub them against each other for at least 5 minutes to obtain as much pulp as possible, about 2 cups.
3
Strain the liquid into a pitcher, dilute with 6 cups (48 fl oz/1.5 l) cold water and sweeten to taste.

Source: food.com

Original recipe ↗

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