Serves: 4
Total Calories: 60
1. Break off and discard most of the outer bark of the tamarind pods. Rinse the pods and cut into small pieces. Put the pods in a medium saucepan and add the water. Bring to a boil, then reduce heat, cover, and simmer 10 minutes. Remove the pan from the heat and cool. Cover and refrigerate the mixture about 6 hours or overnight.
2. Pour the juice through a fine-mesh strainer into a pitcher or glass jar. Discard the tamarind. Add the sugar, and stir until dissolved. Pour into glasses, over ice, and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Tamarind Cooler recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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