GET THE RECIPE!
1⁄2 lb. Tamarind pods, fresh 3.5 cups Water 1⁄2 cup Sugar, granulated 1 tbsp. Lime juice
Peel the shells off from the pods and remove the strings that are attached to the pods. Place the pods in a medium pot and cover with the 3.5 cups of water. Bring to a boil over med heat, turn heat down to low and simmer pods for 30 mins. Strain the liquid into a container, using a fine mesh strainer, and reserve the tamarind pods. Measure the liquid. If it is not 3.5 cups, add enough water until it is.
Return the liquid to the pot and add the sugar. Simmer liquid until the sugar dissolves, about 2-3 min. Remove from heat. Take the cooked tamarind pods and press against the strainer with a spoon. The pulp should come right off the pods, leaving the seeds in the strainer. Pour the pulp into the pot and stir to combine.
Cool the liquid by placing it in an ice bath. Once cooled, cover the container the liquid is in and chill in the refrigerator until completely cold. This will take at least an hour or more. Pour liquid into popsicle molds and follow the manufacturer’s directions. Freeze for at least 5 hours. Unmold popsicles and serve.
You can find tamarind pods at your local hispanic market.