Steps
- Shell 400g of fresh tamarind pods, discarding the fibrous strings. Peel and grate 1 piece of ginger measuring 1in / 2.5cm.
- Put the tamarind and ginger in a heatproof bowl. Pour over 1420ml of hot water, cover, and soak overnight until soft.
- Strain through a nut-milk bag into a pitcher, squeezing out the liquid. Discard the seeds and fibrous pulp.
- Stir in 1 teaspoon of vanilla extract and 60ml of agave syrup. Serve over ice.