Recipe courtesy of Mary Sue Milliken and Susan Feniger
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Yield:
2 1/2 quarts
Level:
Easy

Ingredients

Directions

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.

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