Ingredients
- 225 g tamarind pods or 120 g tamarind pulp
- 1.75 L water
- 180 ml Québec maple syrup
- ice
- lime wedges, optional
Method
- Simmer the tamarind with 750 ml water for 15 minutes, then cool slightly.
- Mash the softened pulp, strain it, and discard the seeds and fibers.
- Mix the tamarind liquid with the remaining water and maple syrup.
- Chill and serve over ice with lime wedges.
Conversion and rationale
Original sweetener (classic version): 225 g granulated sugar
Conversion used: Replace 225 g sugar with 180 ml maple syrup; reduce the original added water by about 180 ml, then restore the desired dilution after straining.
Why Quebec maple syrup: Maple's toasted notes complement tamarind's dark fruit and tartness without masking its complexity. The substitution gives this traditional agua fresca a distinctly Québec pantry ingredient.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →