Today I made fresco de tamarindo for the first time ever. As someone who grew up drinking fruit juices (frescos, as we call them in Costa Rica), this is a bit embarrassing.

In Costa Rica, you can find frescos in almost every color of the rainbow: limón, cas, guanábana (white); carambola, maracuyá, piña (yellow); melón, papaya, naranja (orange); fresa, sandía, frutas mixtas (pink); mora (red), and tamarindo (brown). *

Almost any fruit can be transformed into a refreshing drink by adding a little water, sugar, and ice. Growing up, I liked frescos that were a little tart, and tamarindo was one of my favorites.

Tamarindo is super refreshing and a perfect drink to enjoy in the summertime. It’s finally warm again in Marin, so I decided it was about time I learned how to make this.

I was able to find tamarindo pods at the local supermarket in downtown Fairfax.

In Costa Rica, tamarindo is sold in little compact blocks, just the fruit without the shells, and I believe you can find it packaged in the same way in most Latin American and Asian markets. I was only able to find the pods, but it was fun to break them apart to remove the fruit! If you have little kids, they might enjoy this step. Here’s the recipe:

Ingredients

1 – 12 oz. bag of tamarindo pods
1 cup of sugar
8 cups of water
ice
You’ll also need a blender, a large pitcher, a handheld masher, and a strainer.

Method

1. Start by removing the tamarind fruit from the pods. You can do this easily with your hands, breaking and removing the pod and the strings that surround the fruit. Tamarind is sticky. Try to ensure all of the bits of the pod are removed, which like to stick to the fruit – and to your hands! Place the fruit aside. Go ahead and discard the shells and strings.
2. In a medium pot, bring 4 cups of water and 1 cup of sugar to a boil. As soon as the liquid boils, turn off the heat and add the tamarind fruit, being careful not to splash yourself with the hot water. Cover the pot and let it sit on the stovetop or the counter for at least one hour.
3. Once the liquid has cooled down, use a handheld masher or large spoon to separate the seeds from the pulp. Some people do this with their hands, but I prefer the masher. It’s much easier.
4. When it looks like most of the seeds have been separated from the pulp, pour the liquid into a blender through a strainer to catch the seeds. Discard the seeds.
5. Blend the liquid at high speed for a few minutes to ensure all the pulp dissolves.
6. Move the liquid from the blender to a pitcher. You can run the liquid through a fine strainer once again when you do this. Add the rest of the water to the pitcher and adjust the sugar, if needed. (Some people like strong tamarindo, while others prefer a lighter drink. You can adjust it to your liking by adding more or less water.) You can also add the juice of the 1-2 limes (optional) to add extra flavor.
7. Place the tamarind mixture in the refrigerator to cool.
8. Once cold, serve in tall glasses filled with ice and enjoy this refreshing beverage.

Note: Tamarind solids tend to settle at the bottom of the pitcher. Always mix it before serving.

* Learn some words
Fresa : Strawberry
Fresco : Juice
Carambola : Star Fruit
Cas : Cas

Frutas Mixtas: Mixed Fruits
Limón : Lime
Guanábana : Soursop
Maracuyá : Passion Fruit
Melón : Cantaloupe Melon
Mora : A type of berry resembling loganberries
Piña : Pineapple
Sandía : Water Melon
Tamarindo : Tamarind