Tangy, fresh and satisfying, this combination of tamarind and fresh cider is great for those Sunday afternoon taco parties. It’s better with fresh-pressed cider—I buy mine from the farmers market—and tamarind pulp made from tamarind pods available (typically) in the produce department of most Mexican groceries. There are other options, though: 2 cups frozen tamarind pulp from the Mexican grocery (I’ve had good luck with Goya brand) or about 2 cups of jarred tamarind concentrate from the Thai grocery. Those both have roughly the same acidity and viscosity of the homemade tamarind pulp. If using the near-black bricks of tamarind from the Indian grocery, blend ¼ of a 14-ounce brick with 2 cups of water, then strain out any seeds.
INGREDIENTS
- 1/2 pound tamarind pods (12 to 16 pods), available at most Mexican grocery stores --OR-- 2 cups frozen or jarred tamarind pulp, strained
- 3 1/2 cups apple cider, preferably fresh-pressed and unpasteurized
INSTRUCTIONS
Make tamarind pulp. If you’re using tamarind pods, peel off the shells, then firmly pull off the stems and all the runners that trail down around the pulp. In a small saucepan, bring 2 cups water to a boil. Add the tamarind, remove from the heat and let stand until completely soft—1 to 2 hours, depending on the freshness of the pods. Using your hand or the back of a large spoon, thoroughly dislodge the softened brown tamarind pulp from the fibrous material and seeds. Strain. Discard the solids. You should have 2 cups of tamarind pulp; if you don’t, add water to reach that quantity.
Finish the base and serve. In a blender, combine the tamarind and cider (if the full quantity doesn’t fit, pour in the tamarind and half the cider). Blend to thoroughly combine (it’ll get foamy). Pour into a pitcher (stir in the remaining cider if it’s not all in). If not serving right away, cover and refrigerate. Serve over ice.
Turning Apple-Tamarind Agua Fresca into a cocktail. Fill a 12-ounce glass 2/3 with ice. Pour in enough apple-tamarind mixture to just cover the ice. Add 1 ½ to 2 ounces of reposado or añejo tequila and top with ginger beer. Serve right away.
