Tamarind is one of the most common flavors of agua fresca in Mexico, and it’s my absolute favorite. Fresh tamarind pods are available at many specialty markets. Those from Asia are sweeter and more velvety and tend to have more pulp, whereas those from Mexico and the Caribbean are much more tart—which is what I love about them! This beverage has a brownish-orange color, but don’t be put off by it.

　　

Ingredients

makes about 4 cups

　　10 ounces tamarind pods (about 10 large pods)

　　4 cups water

　　1/2 cup sugar, or more if needed

　　

Step 1

Peel the tamarind pods by hand and discard the outer shell. It’s okay if there are still little bits of shell stuck to the flesh, as the beverage will be strained.

　　

Step 2

Put the tamarind flesh in a saucepan, seeds and all. Add the water, place over medium heat, and bring to a boil. Lower the heat and simmer, stirring occasionally, until the pulp is very soft, about 45 minutes.

　　

Step 3

Strain through a fine-mesh sieve into a pitcher, pressing the solids with the back of a wooden spoon to extract as much liquid and tamarind pulp as possible. Add the sugar and stir until it dissolves. Taste and add a little more sugar if you like. Let cool to room temperature, then refrigerate until completely chilled. Serve over ice.

　　Reprinted with permission from Paletas, Authentic Recipes For Mexican Ice Pops, Shaved Ice, & Aguas Frescas, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc. As the country's most authoritative voice on Mexican sweets, FANY GERSON has been featured in the New York Times, Gourmet, Fine Cooking, Daily Candy, Village Voice, NY Daily News, Time Out magazine, and New York magazine, among other publications. She recently launched the acclaimed La Newyorkina, a Mexican frozen treats and sweets business that began with her love for paletas. A graduate of the culinary Institute of America, Fany has worked in a range of fine-dining kitchens around the world. Visit www.lanewyorkina.com for more information.