Tamarindo Water 32oz Recipe

Prepare Tamarind

Break the 6 oz tamarind block or remove seeds from fresh tamarind and place the pulp in a heatproof bowl.

Pour 1 cup of hot (just-off-boil) water over the tamarind pulp. Let soak for 15–20 minutes to soften and release flavor.

Using a fork or your fingers, mash and squeeze the pulp in the water to extract as much flesh, flavor, and juice as possible for 2–3 minutes.

Strain the mixture through a fine-mesh sieve or cheesecloth into a bowl, pressing and scraping the solids to extract the concentrate. Discard seeds and large fibers. You should have roughly 1/2 to 3/4 cup of tamarind concentrate (adjust sugar later if stronger or weaker).

Return the strained concentrate to a small saucepan. Add 3 tbsp granulated sugar, 1 tbsp brown sugar (optional), and 1 tsp kosher salt. Warm gently over medium-low heat, stirring until sugars dissolve and mixture is slightly syrupy, about 3–5 minutes. Do not boil aggressively; just simmer to marry flavors. Taste and adjust sweetness — add up to 1 tbsp more sugar if very tart.

In a 32 oz pitcher, add the warm (or cooled) tamarind concentrate. Pour in 24 oz cold water and 1 tbsp fresh lime juice. Stir thoroughly to combine. Taste: the balance should be tart, lightly sweet, and slightly salty. Adjust by adding small amounts of water (if too strong), sugar (if too tart), or lime (if needs brightness).

Fill glasses or the pitcher with 2 cups of ice. Pour the tamarind water over the ice and stir briefly to chill. If making ahead, chill the mixed beverage in the refrigerator and add ice just before serving.

Garnish with lime slices and mint sprigs if desired. Serve cold.