Servings: 3 cups

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Tamarindo Cooler


1 package Frieda’s Tamarindos
3 cups hot water
6 tablespoons sugar


Crush Tamarindo shells in your hands; discard outer shell and any threads that run along pulp. Slit the pulp lengthwise with a sharp knife (you’ll see the seeds, but it’s not necessary to remove them). Place all the pulp in the hot water. Let stand 1 hour. Stir mixture; cover a pitcher with a piece of cheesecloth and strain mixture into pitcher. Do not discard pulp. Wrap pulp in the cheesecloth and squeeze out as much juice and loose pulp as you can into pitcher. Discard dried pulp and cheesecloth. Stir sugar into tamarindo liquid. Serve cooler in tall glasses with lots of ice. Garnish with a sprig of fresh mint, if desired.

Tamarindo-Apricot Punch:
Make Tamarindo Cooler. For each drink, combine equal parts apricot nectar and Tamarindo Cooler. Garnish with a lemon wedge.