Tamarind is an acquired flavor. Its lemony taste is pungent, a bit acid, very aromatic, and all around great. Tamarind pulp must be unsweetened and with no water added. It generally comes with seeds and looks like a dark brown thick paste. Look for it in Asian and Latin American grocery stores.
With the leftover pulp, you can prepare sauces for lobster, prawns, pork, or cornish hens; desserts such as tamarind mousse, tamarind squares; or just make more juice later on.
Blend the juice, ice, and sugar with
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