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Tamarind Shandy

Author Vianney Rodriguez


  • 4 tamarind pods
  • 2 cups water
  • ½ cup sugar
  • 1 cup fresh lemon juice
  • Chilled Montejo
  • Lemon slices for garnish


  1. Remove the outer shell, stems and strings from the tamarind pods. Place tamarind pods in a small, non-reactive saucepan with water, bring to a boil. Allow to boil for two minutes, remove from the heat and allow to cool completely. Using the back of a spoon to release as much of the tamarind pulp as possible. Strain through a fine mesh sieve into the blender. Add sugar and lemon juice, blend until smooth. Place in fridge to chill until ready to serve. To make shandy pour ¼ cup tamarind lemonade into chilled glass and top with chilled Montejo cerveza.