| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Dessert |
4 |
Servings |
INGREDIENTS
| 1 |
c |
Water |
| 1/2 |
c |
Firmly packed light brown sugar |
| 1 |
c |
Frozen tamarind pulp |
| 1 |
tb |
Fresh lemon juice |
|
|
Fresh mint leaves for garnish |
INSTRUCTIONS
From: arielle@taronga.com (Stephanie da Silva)
Date: Mon, 30 May 1994 10:53:41 GMT
Cook water and sugar in small saucepan over low heat until sugar dissolves.
Boil 5 minutes. Pour into bowl. Cool syrup to room temperature. Blend
tamarind pulp and lemon juice into sugar syrup. Strain. Transfer to ice
cream maker and process according to manufacturer's instructions. Transfer
to airtight container. Freeze at least 2 hours before serving.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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