- 1 1/2 pounds dried tamarind pods or 1 pound pulp with seeds
- 1 gallon water
- 1 cup sugar
Remove and discard the hard outer pods of the dried tamarind. Combine the dried tamarind or the prepared pulp with the water and bring to a boil. Cook over medium heat about 30 minutes, or until the flesh is very soft, occasionally stirring and mashing with a whisk to break up the flesh and separate the seeds.
Strain and discard the solids. Cool to room temperature and chill. Serve in tall glasses with plenty of ice.
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