Iced tamarind water is a favourite drink in Mexico and Central America and with good reason; it is one of those perfect summer drinks, tart and refreshing.
Tamarind water isn’t all that photogenic – often it looks like brown sludge – but it tastes a lot better than it looks! You need to stir this drink, or the ‘sludge’ (and flavour) will settle on the bottom.
The recipe is simple:
3 Tbsp. tamarind paste
2 Tbsp. dark brown sugar*
2 Tbsp. water
*In Mexico and Central America they often use ‘piloncillo‘, an unrefined sugar produced in cone shapes.
- Heat in a small pot until the sugar is dissolved. Let cool. Put in a pitcher with some ice cubes and dilute with water ‘to taste’. That’s it!
Another recipe for tamarind water with an Indian twist at: http://thepatternedplate.wordpress.com/2013/07/23/tamarind-cooler/
You can also use tamarind paste in this Pad Thai recipe that I got from the Thai Cultural Association cooking demonstrations in 1993.
They use ketchup in this version of Pad Thai, but if you would like to try a more traditional recipe add 2 Tbsp. of tamarind paste, and don’t bother with the lime wedges at the end – the tamarind paste is quite sour compared to ketchup.