Tamarindo Recipe

Prepare tamarind

If using whole tamarind pods, peel away the outer shell and remove fibrous strings. Break pods apart to expose the pulp and seeds. If using tamarind pulp, proceed to the next step.

Place the tamarind pulp (or prepared pods with pulp) in a heatproof bowl. Pour 750 ml hot (just-off-boil) water over the tamarind. Stir to submerge all pulp and let steep for 20–30 minutes to soften and release flavor.

Using your hands, a spoon, or a fork, mash and squeeze the softened tamarind in the water to extract as much pulp as possible. Let cool slightly for 5 minutes.

Strain the tamarind mixture through a fine-mesh sieve into a pitcher, pressing on the solids with the back of a spoon to extract all liquid and discard seeds and fibers left in the strainer. You should have a concentrated tamarind extract (about 350–450 ml depending on yield).

While the tamarind extract is still warm, stir in the granulated sugar until fully dissolved. If using honey or panela, add it here and stir until incorporated. Taste the concentrate and add a pinch of salt to brighten flavor.

Stir in the lime juice to balance the tartness. Adjust sweetness or acidity: add up to 2 tbs more sugar or 1–2 tbs more lime juice to reach your preferred balance.

To make a ready-to-drink tamarindo, pour the tamarind concentrate into a large pitcher and add 500 ml cold water or chilled club soda for a lightly fizzy version. Stir well to combine. Adjust dilution to taste — use more water for a milder drink or less for a stronger flavor.

Fill glasses with ice cubes. Pour the tamarind beverage over the ice. Garnish each glass with a lime slice and a sprig of fresh mint, if desired.

Serve immediately. Store any leftover concentrate in a sealed container in the refrigerator for up to 5 days; dilute with water or soda before serving.