Agua Fresca de Tamarindo

Ingredients

• 300 g (10 oz)tamarind pods — shelled, or 1 cup tamarind pulp
• 8 cupswater
• 150 g (3/4 cup)sugar — or to taste
• 1 pinchfine salt
• for servingplenty of ice

Method

1. Start by peeling 300 g (10 oz) of tamarind pods. Remove the outer shell and any strings, exposing the sticky pulp inside. This pulp is what will give your agua fresca its distinctive tart flavor.
2. In a medium saucepan, combine the peeled tamarind pulp with 4 cups of water. Place the saucepan over medium heat and bring to a gentle simmer. Stir occasionally, pressing the tamarind against the sides of the pan with a spoon to help release its flavor. Continue simmering until the water turns a deep amber color and the kitchen fills with a sweet, tangy aroma, indicating the tamarind has infused the water.
3. Remove the saucepan from heat and immediately add 150 g (3/4 cup) of sugar and a pinch of fine salt. Stir well until the sugar is fully dissolved. The heat will help the sugar integrate smoothly, ensuring a balanced sweetness throughout the concentrate.
4. Allow the tamarind mixture to cool to room temperature. This step is important as it will make the straining process easier and safer, preventing any burns from hot liquid.
5. Once cooled, strain the mixture into a large pitcher using a fine-mesh sieve or cheesecloth. Press the pulp with a spoon to extract as much liquid as possible, leaving behind the seeds and fibrous material. This will give you a smooth concentrate.
6. Add the remaining 4 cups of cold water to the pitcher, stirring to combine. Taste the agua fresca and adjust the dilution to your preference, adding more water if a lighter flavor is desired.
7. Chill the agua fresca in the refrigerator until it's very cold. This will enhance its refreshing qualities.
8. Serve the Agua Fresca de Tamarindo over plenty of ice in tall glasses. Optionally, provide lime wedges on the side for those who enjoy an extra citrusy kick.