Ingredients
1 pound tamarind pulp (with seeds)
18 pitted Medjool dates
1/2 cup plus 2 tablespoons superfine sugar
Method
Sources
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RecipeNLG
dataset
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Gathered
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Gathered
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sour fruit paste — pad thai, curries, agua fresca
Organic wheat-free tamari — premium gluten-free soy sauce
Lower sodium tamari — same umami depth, heart-conscious
Whole tamarind block — soak and strain for fresh tamarind water
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Sour fruit paste — pad thai, curries, agua fresca
Organic wheat-free tamari — premium gluten-free soy sauce
Lower sodium tamari — same umami depth, heart-conscious
Whole tamarind block — soak and strain for fresh tamarind water
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Combine tamarind, dates, and 2 1/2 quarts water in a medium pot and bring to a boil; simmer briskly, stirring often and mashing pulp and dates with the back of a spoon until they break down, about 15 minutes. Remove from heat and let steep for 2 hours. Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you should have about 4 cups). Transfer tamarind mixture to a pitcher. Stir in sugar and 3 cups water. Chill until cold. Fill glasses with ice. Divide agua fresca among glasses.