How to make it
5 steps. Take it one step at a time.
Peel the tamarind pods
Peel the tamarind pods by cracking the brittle outer shell and removing it along with the stringy fibers attached to the pulp.
Bring 1 liter of water
In a medium pot, bring 1 liter (1.1 quarts) of water to a boil. Add the peeled tamarind pulp and simmer for about 15-20 minutes until the pulp is very soft and starts to fall off the seeds.
20 minRemove from heat and let it cool
Remove from heat and let it cool. Once cool enough to handle, use your hands or a large spoon to mash the tamarind in the water to release all the pulp. Pass the mixture through a fine-mesh sieve into a large pitcher, pressing firmly to extract all the liquid; discard the seeds.
Add the remaining 1.5 liters of water and the sugar
Add the remaining 1.5 liters (1.6 quarts) of water and the sugar to the pitcher. Stir vigorously until the sugar is completely dissolved.
Taste and adjust sweetness if necessary
Taste and adjust sweetness if necessary. Serve chilled over ice.
A little kitchen wisdom
Using fresh tamarind pods provides a much deeper flavor than concentrate. If you use piloncillo instead of white sugar, it adds a lovely molasses undertone.
