Reader Mode needs a photo on this recipe before it can be turned on.

Tamarind pulp steeped into a sweet-sour cooler — tangy, dark, and a little funky. A staple agua fresca and a natural with spicy food.

Ingredients

• Tamarind Base4 ounces
• Cold Water2 ounces
• Fresh Lime Juice½ ounce
• Chili-Salt (rim)1 pinch
• Lime Wheel1 each

Directions

Simmer tamarind pulp with water and sugar, strain, and chill. Serve the tamarind base over ice, topped with cold water. Optionally rim with chili-salt and garnish with a lime wheel.

Notes

Tamarindo is named cultural canon. The pulp is simmered, strained, and sweetened; a salt-and-chili rim turns it into something closer to a savory cocktail.