Recipes from the Collection of Mark and Danielle Hughes

Licuado de Tamarindo

c.1997, M.S. Milliken & S. Feniger, all rights reserved

8-ounce block tamarind pulp
4 cups boiling water
3/4 cup sugar, or to taste
5 to 6 cups very cold water, or to taste

Place the tamarind pulp in a large bowl and pour the boiling water over it. Add the sugar and mash the pulp with a fork until blended. Set aside to cool to room temperature. Force the mixture through a sieve, pressing down hard on the solids, and discard the solids (seeds and tough fibers). Add 5 or 6 cups of cold water and taste for sugar balance. Add more water or sugar as desired, then serve in a tall glass over ice cubes.

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