A 13th-century Andalusian recipe requiring fresh tamarind soaked in water and sugar, which are cooked down to a syrup. It is drunk watered down and can be further enhanced with lashings of ice for a great beverage. It is another recipe that is primarily — but by no means exclusively — medicinal in that it was said to be useful against jaundice and thirst, as well as arousing appetite and removing the bitterness of food in the mouth.
