Tamarind Agua Fresca

Ingredients

• 8 oz (about 225g) tamarind pods, shells and strings removed (or 6 oz seedless tamarind paste block)
• 4 cups water for simmering
• 3 to 4 cups cold water for diluting
• 1/2 cup granulated white sugar, or more to taste
• 1/4 teaspoon fine sea salt
• Ice cubes for serving
• Lime wedges for garnish (optional)

Instructions

1. If using whole tamarind pods, peel away the outer shells and remove the fibrous strings, then break the pulp into rough chunks. If using a tamarind paste block, break it into smaller pieces.
2. Place the tamarind pulp into a medium saucepan and add 4 cups of water. Bring to a gentle boil over medium-high heat, then reduce to a simmer and cook for 8 to 10 minutes, stirring occasionally, until the pulp has softened and broken down completely.
3. Remove the saucepan from heat and let the tamarind mixture cool for 5 minutes. Using clean hands or a large spoon, work the softened pulp against the sides of the pan to help loosen it from the seeds.
4. Pour the warm tamarind mixture through a fine mesh strainer set over a large pitcher, pressing firmly with the back of a spoon to extract as much pulp and liquid as possible. Discard the seeds and any remaining fibrous solids.
5. Add the sugar and sea salt to the strained tamarind liquid in the pitcher. Stir vigorously until the sugar is completely dissolved.
6. Add 3 cups of cold water to the pitcher and stir to combine. Taste the agua fresca and adjust sweetness by adding more sugar or dilute further with the remaining 1 cup of cold water to reach your preferred flavor and consistency.
7. Refrigerate the agua fresca for at least 15 minutes until well chilled, or serve immediately over plenty of ice cubes in tall glasses. Garnish with lime wedges if desired and stir before serving.