|Boiling water||1 1⁄2 Cup (24 tbs)|
|Finely snipped tamarind pulp||1⁄4 Cup (4 tbs)|
|Tamarind paste/1/2 cup tamarind-water concentrate||2 Tablespoon|
|Carbonated water||1⁄2 Cup (8 tbs)|
In a small mixing bowl pour the boiling water over the tamarind.
Using the back of a wooden spoon, press the tamarind against the side of the bowl.
Let stand, covered, at room temperature for 30 minutes.
Add the sugar; stir till dissolved.
Pour mixture into a 9x5x3 inch loaf pan.
Cover and freeze till firm.
For each serving, use a spoon to scrape 1/4 cup of the tamarind mixture and put into a glass.
Pour 1/4 cup carbonated water into glass.
Stir to form a slush.
If desired, garnish with lemon balm.