A tart Asian version of the classical Italian dessert
Ingredients:
1 1/2 cups sugar
3 cups water
1/4 tamarind paste
Directions:
1. In a saucepan combine water and sugar, bring to boil then remove from heat. 2. Add tamarind concentrate then cool to room temperature 3. Throw mixture into an ice cream maker for 20-25 minutes than store in the freezer. 4. The mixture will not harden like sorbet.
