INGREDIENTS

INSTRUCTIONS

Skin the tamarind pods, scraping off the peel with a paring knife.
Place the pulp in the bowl of a blender with the hot water. Let stand
10 minutes. Blend the mixture in short bursts at low speed until the
seeds are free of pulp, 30 to 60 seconds. Pour the tamarind mixture
through a fine-mesh strainer into a bowl or pitcher, pressing hard
with a wooden spoon to extract the juices, & scraping the bottom of
the strainer with a rubber spatula. Set the tamarind water aside.
Return the seeds & pulp that remain in the strainer to the blender &
blend with cold water & sugar. Strain this mixture into the tamarind
water & chill. Just before serving, season the nectar to taste,  adding
sugar if it's too sour or water if it's too strong. Shake or  stir well
before serving. Recipe By : Miami Spice Cookbook  Posted to FOODWINE
Digest 23 November 96  Date:    Sat, 23 Nov 1996 21:21:37 -0500  From:
Randee Fried <Noellekk@AOL.COM>  NOTES : If starting with tamarind
pulp, start at step #2. Will keep  for 1 week in refrigerator. Freeze
in ice cube trays for  convenience!

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 43
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: <1mg
Potassium: <1mg
Carbohydrates: 11.1g
Fiber: 0g
Sugar: 11.1g
Protein: 0g