Serves: 5
Yield: 2 Cups
Combine water and tamarind paste in a medium bowl and squeeze with your hands until paste loosens and disperses through water, about 2 minutes. Let stand 20 minutes, then strain through a fine sieve. Tamarind juice can be kept in refrigerator up to 3 days; freeze for longer storage.
This Tamarind Juice recipe is from the Tommy Tang's Modern Thai Cuisine Cookbook. Download this Cookbook today.
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