• Prep Time
    20 Mins
  • Cook Time
    0 Mins
  • Total Time
    20 Mins
  • The base number of servings for this recipe is 16

    Agua De Tamarindo (Tamarind Water)

    Tamarind, also known as “Indian Date,” is a legume that’s native to Africa but grown throughout the world in tropical climates, including Latin America. The tart-tasting seed is the star of this popular fruit water drink from Mexico.


    Rodrigo Bueno, a native of Mexico City, is the executive chef at Rancho Pescadero.

    1 1/2
    dried tamarind
    Remove and discard the hard outer pods of the dried tamarind. In a large saucepan, combine the water with the dried tamarind and bring it to a boil.
    Cook over medium heat for about 30 minutes or until the tamarind flesh is very soft. You can help the process by mashing the tamarind with a whisk to break up the flesh and separate the seeds.
    Strain the liquid and discard the solids. Add the sugar to the liquid and stir until dissolved. Let it cool to room temperature.
    Serving Suggestion: Dip the rim of the glass in lime juice and then in chili powder. Fill the glass with lots of ice and then add the tamarind water.

    The base number of servings for this recipe is 16

    Write a Review