Temperatures have risen again so naturally the oven in my nest lacking air-conditioning remained off limits this weekend. Instead I tried making the refreshing but process ridden drink, agua de tamarindo. There was no alcohol involved although a tamarind margarita would be appropriate at any time. I only shot the after pictures because in this case, my boys are correct in describing what tamarind looks like before the mashing. The pods are brown and when left soaking they have an even more distinctive look. At least my little guys use the French word when it comes to describing bodily functions. However when you add “drop a” in front of deuce, the word losses its refined French tone.
Unlike money, this legume grows on trees and has more street credibility throughout Spanish America. This aqua de fresca gets its earthy and tangy flavor from the tamarind pod. After peeling the outer shell, simply soak the pods overnight in water. Although some recipes call for boiling the water with the pods, I didn’t dare ignite the stove-top either. Mash the soaked pods through a sieve and mix that water with a little stevia or whatever your sweetener of choice maybe, stir and enjoy. I added a few berries as I have seen them lingering around the market, although more sparingly. Why not enjoy a few more luscious berries along with sunshine and fresh saltwater breezes?