Sparkling Tamarindo Cooler
Recipe by Chef Tom Fraker

1 pound Melissa’s Tamarindo, shelled
3 cups Water
3 1/4 cups Sparkling Natural Mineral Water
2 Limes
3 tablespoons Melissa’s Organic Blue Agave Syrup, or
to taste
2 tablespoons Melissa’s “Don Enrique” Pico De Gallo Seasoning
2 tablespoons Granulated Sugar

Place the Tamarindo and the 3 cups of water in a pot and bring to a simmer. Using the back of a spoon, press and mash the Tamarindo pulp to help separate it from the seeds. Simmer for 10-15 minutes or until thickened. Pour the contents through a fine mesh strainer into a pitcher and let cool.

Once cooled, add the sparkling water, juice from the limes and the agave, to taste.

On a small plate, combine the pico de gallo seasoning with the sugar. Rub the rim of each glass with a lime wedge and then dip each rim into the pico de gallo/sugar mixture to create a decorative lip for your drink.

Add ice to the glasses and fill with the tama