Skip to main content
Epicurious
Bon Appétit

Tamarind and Date Agua Fresca

By The Bon Appétit Test Kitchen

1.3

(1)

Image may contain Drink Juice Beverage Smoothie Beer and Alcohol
Tamarind and Date Agua FrescaMaren Caruso

Recipe information

  • Yield

    Makes 8 servings

Ingredients

1 pound tamarind pulp (with seeds)
18 pitted Medjool dates
1/2 cup plus 2 tablespoons superfine sugar
Ingredient info: Tamarind pulp is sold frozen at Latin and Asian markets and in block form at Indian markets.

Preparation

  1. Step 1

    Combine tamarind, dates, and 2 1/2 quarts water in a medium pot and bring to a boil; simmer briskly, stirring often and mashing pulp and dates with the back of a spoon until they break down, about 15 minutes. Remove from heat and let steep for 2 hours.

    Step 2

    Strain mixture through a fine-mesh sieve into a large bowl, pressing on solids to extract as much liquid as possible (you should have about 4 cups).

    Step 3

    Transfer tamarind mixture to a pitcher. Stir in sugar and 3 cups water. Chill until cold.

    Step 4

    Fill glasses with ice. Divide agua fresca among glasses.

TagsCold DrinkBeveragesPunchAgua FrescaMexicanLatin AmericanTamarindDateDried FruitFruitNonalcoholicDairy FreeGluten FreeNut FreeVegetarianVeganMake AheadEasy5 Ingredients or FewerSimmerRamadanBon Appétit
Read More
Fufu
Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.
Kimchi Bloody Mary
The kimchi brine is the secret hero here; just a splash of it brightens the cocktail while deepening it with a little funky je ne sais quoi.
Black Rice Pudding
Turn inky black rice into a dreamy coconut milk pudding you’re fully authorized to enjoy for breakfast or dessert.
Spicy Mango Margarita
Blend frozen mango, blanco tequila, and lime juice into these cooling margaritas. A Tajín rim adds a spicy-salty kick.
Paloma Slushy
Frozen into a slushy, the classic tequila and grapefruit cocktail becomes even more refreshing.
Smoky Tofu Shakshuka
This vegan version of the classic North African scramble uses soft silken tofu instead of eggs without any sacrifice of flavor.
Tater Tots Tossed in Date Butter
Put these out at a gathering, and we guarantee you’ll be hearing rave reviews for a long time.
Grape Dumplings
Native American people made these with cornmeal dumplings, simmering them with wild grapes, which were harvested at their peak sweetness.