Have you tried tamarind? My mother used to sell tamarind candy at our neighborhood grocery, and it was a favorite among the barrio kids though I never cared for the candy myself. I do love agua de tamarindo. It’s sweet and tangy—my husband always says it tastes like sweet tea with a hint of lemon, and I can’t think of a better description.
If you’re after a drink, this is essentially the same recipe for agua de tamarindo; simply skip the freezing step. For Paleta Week I wanted to make paletas, so I adapted the recipe into popsicles. Search the paleta hashtag on Instagram to see how other bloggers are celebrating and freezing up their own versions.
These amber-colored paletas de tamarindo have a delicate balance of sweet and tart—like sweet tea on a stick—and are incredibly refreshing on a hot day. They’re one of the simplest popsicles you can make, requiring just three ingredients. Because they melt fairly quickly, enjoy them right away. You can elevate them by adding small fruit chunks—mango or pineapple work especially well—or, if you like a bit of heat, sprinkle a little chili powder into the mixture.
Paletas de Tamarindo
Ingredients
- 15 tamarind pods
- 4 1/2 cups water
- ¾ cups sugar
Instructions
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Remove the hard outer shells from the tamarind pods.
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Place the pods in a pot with the water and bring to a boil.
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While boiling, mash the tamarind with a potato masher to help release the pulp.
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Remove from heat, cover the pot, and let it steep for about 30 minutes.
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Strain the liquid through a colander, discarding the peels, strings, and seeds, then stir in the sugar until dissolved.
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Pour the sweetened tamarind liquid into ten 3-ounce ice-pop molds.
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Freeze the molds until the mixture is slushy, about 30 minutes.
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Insert popsicle sticks and return the molds to the freezer until solid, about 3 more hours.
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To release the paletas, briefly run the bottoms of the molds under warm water.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.