Method

Crush the coriander seeds with a mortar and pestle.  Add the cilantro leaves and bruise them slightly.

Place the mixture in a large pitcher and add the orange juice, tamarind paste, and water.  Stir well.  Refrigerate for at least 2 hours and up to overnight.

Strain through a fine-mesh sieve into another large pitcher, and serve cold.

4 servings

Food pairings: Seafood, Caribbean dishes, Thai food

Tip: "Tamarind is a tropical fruit cultivated in warm climates, and it is actually an ingredient in many familiar foods, including Worcestershire sauce.  While fresh tamarind pods can be found in some markets, I find the paste to be easier to use." Brian-Preston-Campbell  

Reprinted with permission from ©Brian Preston-Campbell, Cool Waters, published by Harvard Common Press    click for book review

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