Tamarind Cooler

1. 1

   If using tamarind pods, twist stem ends and pull to remove strings. Discard peel.

2. 2

   In a saucepan bring 4 cups water to a boil and add peeled tamarind pods or pulp and sugar. Simmer mixture 5 minutes and remove pan from heat. Let mixture stand at least 2 hours at room temperature to infuse and up to 1 day, covered and chilled.

3. 3

   Pour infusion through a sieve into a glass pitcher, pressing pulp through sieve, and discard seeds. Stir in remaining 2 cups water and ice. Chill cooler and stir before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.