Apple-tamarind agua fresca

Crack and peel the barky shell off the tamarind pods, then pull off the vein-like strings from the stem end.

Put the pods into barely simmering water, simmer a couple of minutes, turn off and leave a couple of hours until cooled to room temperature and the pulp is soft.

Work the pods with your hands until the pulp has dislodged from all the seeds.

Strain through an ordinary strainer, pressing the pulp through with a spatula and scraping the underside.

Variation: frozen tamarind pulp or tamarind concentrate replaces the homemade pulp cup for cup; for a 14 ounce tamarind brick, blend one quarter with about a couple cups of water.

Measure the pulp; top it up with water to two cups and put it in the blender.

Add the apple cider and blend until combined and foamy (or whisk by hand).

Serve over ice.

Variation, cocktail: fill a glass two thirds with ice, cover with the agua fresca, add the tequila, top with ginger beer and stir gently.