3/4 cup sugar
1/2 lb tamarind pods, shelled with root-like stem removed
Mix sugar with one cup water in a medium-sized saucepan. Stir the mixture to dissolve the sugar then use a potato masher to crush the pods as you bring it to a boil. Boil for two minutes, then turn off the heat and let it steep for about twenty minutes as the syrup cools. Finally, strain and set aside. Will keep in refrigerator for two weeks.