Remove and discard the hard outer pods of the dried tamarind. Combine the remaining 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.
c.1997, M.S. Milliken & S. Feniger, all rights reserved