TAMARIND PUNCH

(Agua Fresca de Tamarindo)

One of my favorite flavors, tamarind grows in a brown seed pod that produces a sticky, sweet, tangy pulp that can’t be replicated by anything else in the world. Used to make candy and sweets, tamarindo makes a delicious agua fresca, as well. Tamarind pods can be found in the produce section of Mexican, Thai, and Indian markets, as well as some health-food stores.

MAKES 4 SERVINGS

8 ounces (7 to 8 large) tamarind pods

½ cup sugar

Bring 1 quart of water to a boil in a large pot. While the water is boiling, peel off the brittle outer shells of the tamarind pods and put the pods into the boiling water. Add the sugar and stir until it is completely dissolved.

Remove from the heat and let stand for about an hour. Using the back of a wooden spoon, break up the pods to free the pulp from the seeds and then keep mashing until the fibrous material is free from all the pulp.

Pour the mixture through a fine-mesh sieve into a large pitcher, squeezing out as much of the liquid from the fibers and pods as possible.

Refrigerate to chill, if you have the time, or pour over tall glasses filled with ice and serve immediately.

NOTE: If you’re not drinking this immediately, keep covered for up to 5 days in the refrigerator.