We love the 50/50 blend of iced tea and lemonade, but here’s a unique twist…
Mix 1 quart unsweetened iced black tea, 1 quart natural lemonade, and 2 cups Tamarind water (see below). Chill and serve over ice.
Break up 1 block of Tamarind pulp into 2 quarts cold water
(To keep your fingers un-sticky, break up the pulp *under* the water)
Bring pulp and water to a slow simmer and cook for 20 minutes, stirring occasionally. Pour through a fine strainer, pressing on the pulp and seeds. Refrigerate, covered, up to a week.