Few things are as comforting as a glass of Fresco de Tamarindo on a warm afternoon. Its perfect mix of sweetness and tang brings a little burst of joy to any meal. Made with real tamarind pods and a touch of sugar, it’s a simple, honest drink that feels like home — refreshing, natural, and full of flavor.
Tamarind may have come from far away — originally from tropical Africa — but it has found a home in Costa Rica like it’s always belonged here. You’ll find it in marinades for chicken and pork, in tangy sauces, and, of course, in this refreshing fresco de tamarindo that we all know from childhood lunches and sunny afternoons.
I like to prepare it the traditional way — no cooking, just letting the pulp release its flavor slowly. Cooking tamarind makes it lose that bright, fresh taste. When it’s for meat, sure, I’ll boil it; but for a drink, I prefer to keep it fresh and vibrant.
You can leave the tamarind soaking overnight if you want the process to be easier — or cook it if you’re in a hurry. Either way, the sweetness and acidity will always be there, balancing just right.
If you want to see exactly how I make it, you can watch the full step-by-step video on my YouTube channel, where you’ll see the process up close, from cracking the pods to serving that first glass of cold tamarind juice.
Ingredients for the Best Fresco de Tamarindo Ever!
🍂 Tamarind pods
I used fresh tamarind for this recipe — the kind that comes in long, brown shells you have to crack open and peel. Look for pods that are slightly dry on the outside but still soft when pressed. Inside, the sticky pulp hides that sweet-and-sour flavor.
You’ll also need to remove the veins, and yes, it gets sticky. Some people find this part relaxing, others find it annoying — and that’s okay. If you’re not into peeling and cleaning tamarind, just buy tamarind paste at your local Asian or Latino store and skip this step. It works perfectly and saves you the mess.
💧 Water
I usually use tap water, but I always filter it first — just to make sure it’s clean and fresh. You can also use bottled water if you prefer. And if you like a little twist, try using sparkling water — it gives the fresco de tamarindo a fun, bubbly touch that’s actually really refreshing.
🍬 Sugar
I recommend using white sugar for this recipe because it has a neutral flavor that lets the tamarind shine. But if at home you usually use unrefined sugar or tapa de dulce (raw cane sugar), go ahead — it works too. Just know it’ll give the drink a slightly deeper color and a more caramel-like flavor.
🧊 Ice
For me, ice is non-negotiable — fresco de tamarindo has to be cold. You can use regular cubes, crushed ice, or even big round ones if you want to make it look fancy. Just make sure to add plenty, because the colder it is, the better it tastes.
🍋 Lemon slices
I use lemon slices mostly for decoration, but I like how they slowly release their flavor into the glass. If you want a stronger, tangier taste, you can squeeze a few drops of lemon juice right into the drink — it really brightens up the tamarind.
💡 Mara’s Extra Tips for Fresco de Tamarindo
- If you want to make things easier, leave the tamarind soaking overnight — the pulp will separate almost on its own.
- You can also cook the tamarind if you prefer, but I don’t usually do that for drinks; it changes the flavor and takes away that fresh, natural taste.
- Keep the concentrate refrigerated and tightly covered — it’ll stay fresh for up to two weeks.
- For a more natural sweetness, use honey instead of sugar.
- Adjust the sweetness after chilling. Cold drinks taste less sweet, so taste it again once it’s cold and add a bit more sugar if needed.
How I Make My Tamarind Juice
No tricks, no rush — just the way I’ve been making tamarind juice since I was a kid.
Step 1: Crack & clean.
Crack the tamarind pods, peel off the shells, and remove the veins. (Yes, it’s sticky — that’s normal.)
Step 2: First soak.
Place the peeled tamarind in a large bowl. Add 2 cups of water
Step 3: Massage the tamarind.
Use your hands (or a potato masher / blender pulse) to massage the pulp for about 3–4 minutes. Let it rest for 10–15 minutes.
Step 4: Strain.
Pour through a fine strainer or cheesecloth into a bowl, pressing well to extract the liquid. You’ll see the seeds.
Step 5: Second round.
Add 1 cup of water to the remaining pulp and seeds, massage again, and rest for another 10 minutes. This time the liquid will look clearer, which means most of the flavor is out — but you can repeat the process as many times as needed until no more pulp or flavor comes out.
Step 6: Sweeten & adjust.
Combine all the strained liquid (your concentrate) and add sugar to taste
Step 5: Add more water.
Depending on how much water you used to soak it, you might want to add a little more water to adjust the consistency. Just be careful not to overdo it — too much water can make it lose the tamarind flavor.
Step 6: Chill and enjoy.
Refrigerate until very cold.
Fill a glass with ice, tuck in a few lemon slices, and pour over your fresco de tamarindo.
💡 Your Fresco de Tamarindo Questions, Answered
Yes! The best way to do it is to freeze the tamarind concentrate in ice cube trays. Once frozen, store the cubes in a sealed bag. They’ll stay fresh for up to 3 months, and you can easily make a quick drink anytime.
Keep your tamarind concentrate refrigerated and tightly covered. It stays good for up to two weeks. Always stir before serving — the pulp tends to settle.
That depends on the type of tamarind you used and how concentrated your pulp is. There’s no wrong color — just flavor.
Everyone Deserves to Taste Fresco de Tamarindo at Least Once!
There’s something so special about recipes like this one — simple, refreshing, and full of real flavor. Fresco de tamarindo is the kind of drink that never goes out of season and is also very budget friendly.
If you’re looking for the perfect pairing, try it with my Tilapian Ceviche — both are light, bright, and full of that “Costa Rican summer” feeling.
And if you’re in the mood for more tropical inspiration, you can also check out my Tropical Fruit Salad or Dragon Fruit Lemonade — two of my favorite ways to bring sunshine into a table.
If you make this or any of my recipes, let me know on my social media — and send me your photos! I love seeing your creations.
Besitos (kisses),
Mara
Fresco de Tamarindo
Equipment
- 2 bowls
- 1 strainer
- 1 pitcher
- 1 measuring cups
- 1 potato masher optional
Ingredients
- 1 lb tamarind pods or 1 cup peeled pulp
- 4 cups water
- 1 cup sugar
- ice
- lemon slices
Instructions
- Crack the tamarind pods, peel off the shells, and remove the veins.
- Place the peeled tamarind in a large bowl. Add 2 cups of water and use your hands (or a potato masher / blender pulse) to massage the pulp for about 3–4 minutes. Let it rest for 10–15 minutes.
- Pour through a fine-mesh strainer into a bowl, pressing well to extract the liquid. Keep the seeds and pulp for another round.
- Add 1 cup of water to the remaining pulp and seeds, massage again, and rest for 10 minutes. Strain again.
- Repeat once more with 1 cup of water, or as many times as needed until no more flavor or pulp comes out.
- Check your tamarind concentrate. Depending on how much water you used, you may want to add a little more water to adjust consistency, but avoid adding too much — you don’t want to lose that rich flavor.
- Add sugar to taste. Stir with a spatula until it dissolves completely.
- Refrigerate until very cold. Serve over ice, add lemon slices, and enjoy.
Video
Notes
- Leave the tamarind soaking overnight — it helps release the pulp naturally.
- Cooking works too, but the flavor becomes less fresh.
- Keep refrigerated and tightly covered for up to 2 weeks.
- Replace sugar with honey or panela for a different sweetness.
- Add a few drops of lemon juice if you like it tangier.
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