Ingredients

The following ingredients have 4 Servings
  • ½ lb. tamarind paste
  • 6 cups water
  • 3 dried limes ((optional))
  • 4 cups sugar

Instruction

  • Unwrap the tamarind paste and cut it in half. Rewrap and store one half for later use. Cut the remaining tamarind into chunks, place it in a pot, and cover it with six cups of water.
  • Place three dried limes on a cutting board, and crush with a mallet. The seeds taste bitter, so sort through the pieces of dried limes, and discard the seeds.
  • Bring the mixture to a boil over medium heat then simmer on low for 30 minutes, stirring occasionally.
  • Carefully pour the liquid through a strainer that's placed over a large enough bowl to hold the liquid. Use a spoon or a spatula to push the pulp through the strainer.
  • Scrape the tamarind pulp from the bottom of the strainer, and mix it into the liquid in the bowl.
  • Rinse the pot that was used to boil the tamarind mixture in, then pour the strained liquid back in. Whisk in four cups of sugar.
  • Stir the mixture until it comes to a boil. Reduce the temperature, and simmer for 30 minutes. Pour the tamarind syrup into a large mason jar, and store it in the refrigerator.