Spring

Tamarind Ginger Fizz

by:
April 23, 2010
Author Notes

Agua tamarindo, or tamarind water, is served everywhere in Mexico. Made from tamarind pulp, water and usually lots and lots of sugar, it is a refreshing change from lemonade or ice tea. I have eased up on the sugar and added ginger and lime for a bit of a bite. The chili salted rim is a fun surprise on the lips—a great addition to any margarita as well! The addition of tequila would be well received by this Mexican inspired refresher! **A note about tamarind pulp: I buy tamarind in blocks of the sticky tamarind fruit along with the seeds and fibrous bits. To obtain usable pulp, put ½ cup of the tamarind in a pot with just enough water to cover. Bring to a boil, then let sit for 30 minutes (or overnight) and press it through a strainer. Your pulp should be the consistency of yogurt. —wanderash

  • Serves 6
Ingredients
  • The Drink
  • 3/4 cup ginger, peeled and roughly chopped
  • 2 cups sugar
  • 1 cup water
  • 3/4 cup tamarind pulp
  • 1/4 cup lime juice, freshly squeezed
  • 1 cup mint, stems removed
  • 6 sprigs mint, for garnish
  • 1.5 liters seltzer water
  • Chili Salt
  • 2 tablespoons sugar
  • 1 tablespoon kosher salt
  • 2 tablespoons chili, use any dried chili you have and grind it to the same size as the salt
In This Recipe
Directions
  1. Combine ginger, sugar and water in a pot. Boil for 5 minutes, then transfer to a container and refrigerate. Allow the syrup to cool. When it is cool, strain the ginger. The syrup can be kept refrigerated for 3 weeks.
  2. To make the Chili Salt, mix the sugar, salt and chili powder in a bowl and spread it onto a plate.
  3. Combine tamarind pulp, ½ cup ginger syrup, lime juice and mint in a pitcher. With a wooden spoon smash the mint, bruising the leaves and releasing their flavor.
  4. Slide a lime wedge around the rims of 6 glasses and sink the rims into the Chili Salt. Fill the glasses with ice.
  5. Add the seltzer water to the pitcher and mix well.
  6. Pour the Tamarind Ginger Fizz into the glasses. Use your wooden spoon to hold back as much of the mint as possible when you pour.
  7. Garnish with a sprig of mint and serve.
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My love for all things delicious lead me to the California Culinary Academy in San Francisco and three years of working in restaurants and wineries in Napa Valley. My love of travel has propelled me all over the world. After living in Honduras and Mexico for the past 5 yrs., my two children, super-hero husband, and I have just moved to the Midwest....... A new chapter is unfolding....