availabe at some Asian and Indian markets

Soak the tamarind in about 5 Tbsp. Of hot tap water. Stir until you have a Strain the juice from the pulp, squeezing the pulp in a small strainer. Dis the pulp.

Place another 5 Tbsp. Of water in a small saucepan. Add 2 Tbsp. Of the tama juice, along with the remaining ingredients. Bring to a simmer and cook, uncovered, for about 10 minutes, stirring often. The color should look like light brown syrup. You should have 3/4 c. Liquid. If not, add additional wa and heat again for just a moment.

Store covered in the refrigerator for up to 2 months.