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Agua de Tamarindo

Name: Agua de Tamarindo
Prep time: 7 min
Cook time: 3 min
Total time: 10 min
Yield: 2
Cuisine: Mexican
Ingredients: 80 g seedless tamarind pulp; 300 ml hot water; 50 g fine sugar; 300 ml cold water; 30 ml lime juice; 1 g fine sea salt; 1 g chili powder; 200 g ice cubes; 2 slices lime slices

Agua de Tamarindo is bright, tangy, and deeply refreshing, with a rich sweet-sour tamarind flavor balanced by lime and a tiny pinch of salt. Served over plenty of ice with a hint of chili warmth, it is cooling, lively, and perfect alongside spicy food or on a hot day.

10 min

2 servings

132 kcal

Mexican

Ingredients

Tamarind base

80 gseedless tamarind pulp
300 mlhot water
50 gfine sugar

To finish

300 mlcold water
30 mllime juice
1 gfine sea salt
1 gchili powder
200 gice cubes
2 sliceslime slices

Instructions

1
Place the seedless tamarind pulp in a bowl or jug. Pour over the hot water and mash with a spoon or fork for 2-3 minutes until the pulp softens and loosens. Stir in the sugar so it starts dissolving while the tamarind hydrates.
2
Press the mixture through a fine sieve into a pitcher, scraping and pressing firmly to extract as much thick tamarind liquid as possible. Discard any tough fibers or seeds left behind. This step gives a smoother drink and prevents stringy bits.
3
Add the cold water, lime juice, sea salt, and chili powder to the pitcher. Stir very well until fully combined. Taste and adjust: add a splash more water if too intense, or a little more lime if you want it brighter.
4
Fill 2 glasses with the ice cubes, then pour in the agua de tamarindo. Garnish each glass with a lime slice and serve immediately. Stir before drinking if the chili settles slightly.

Nutrition per serving

132 kcal

Calories

Protein

34g

Carbs

Fat

Fiber

Notes

•For the best 10-minute version, use soft seedless tamarind pulp rather than whole pods.
•If you prefer a cleaner, lighter drink, strain the finished agua fresca a second time through a very fine sieve.
•Use tajin-style chili-lime seasoning instead of plain chili powder for a more street-style finish, but it will increase the sodium slightly.
•This drink should taste sweet-tart and refreshing, not syrupy; dilute with a little extra cold water if serving with spicy food.

Background

Agua de tamarindo is one of Mexico's classic aguas frescas, refreshing fruit- or plant-based drinks commonly sold in markets, fondas, and street stalls. Tamarind arrived in the Americas through colonial trade routes and became deeply woven into Mexican cooking, especially in candies, sauces, and cooling beverages. A squeeze of lime and a touch of chili reflect the bold sweet-sour-spicy balance loved in many Mexican snacks and drinks.

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