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Method for making tamarind water Pour boiling water over the tamarind pulp, and leave to soak for 20 minutes. Break the pulp up with a fork, and strain the mixture into a bowl using a sieve. Press as much pulp through as possible using a spoon, and scrape any tamarind puree from the underside of the sieve into the bowl. The tamarind water will keep in the fridge for up to a week, or can be frozen. If freezing, pour into an ice cube tray for easy-to-use portions. © Speciality Cooking Supplies Limited 2021
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