Yield: 4 Servings
|½ cup||Firmly packed light brown sugar|
|1 cup||Frozen tamarind pulp|
|1 tablespoon||Fresh lemon juice|
|Fresh mint leaves for garnish|
From: arielle@... (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.
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, .