Tamarind Jarritos Recipe
Make Tamarind Jarritos Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Syrup Base
To Finish & Serve
Method
Syrup Base
Prepare tamarind
If using whole tamarind pods: break open pods, remove and discard fibrous shells and seeds. Place the cleaned tamarind pulp in a small bowl and cover with 1 cup of warm water. Let soak 20–30 minutes to soften. If using tamarind paste, skip soaking and proceed, using an equivalent weight (about 200 g).
Extract pulp
After soaking, mash the softened tamarind vigorously with your fingers or a spoon to separate fibers and remaining seeds into the water. Press the pulp through a fine-mesh sieve with the back of a spoon until you have a smooth tamarind liquid. Discard solids and remaining fibers. You should have roughly 1 to 1 1/4 cups tamarind liquid; add water up to 1 1/2 cups total if needed.
Simmer syrup
Combine the strained tamarind liquid, 2 cups water, and 200 g granulated sugar in a small saucepan. Stir to combine. Warm over medium heat and bring just to a gentle simmer, stirring occasionally so the sugar dissolves completely. Simmer 6–8 minutes to concentrate flavors, stirring to prevent sticking.
Finish syrup
Remove saucepan from heat. Stir in 2 tablespoons fresh lime juice and 1 teaspoon fine sea salt. Taste and adjust: if too tart, add up to 1–2 tablespoons more sugar; if too sweet, add a bit more lime. Let syrup cool to room temperature (about 20–30 minutes). Transfer to a jar and refrigerate if not using immediately. Syrup will keep refrigerated for up to 2 weeks.
To Finish & Serve
Chill glasses and soda: for best results, chill glasses and the carbonated water beforehand.
Assemble drinks: in each serving glass, add 1/4 cup (60 ml) tamarind syrup over ice. Pour 250 ml (about 1 cup) cold carbonated water into the glass slowly. Stir gently to combine, tasting for sweetness and acidity. Adjust by adding 1–2 tablespoons more syrup (if you prefer sweeter) or a squeeze of lime (if you prefer brighter).
Batch mixing (optional): to make a pitcher, mix 1 1/2 cups tamarind syrup with 1 liter chilled carbonated water. Stir gently and serve over ice.