Recipe by Lori Ross

Imli is the Indian word for tamarind that makes this cooler sour and tangy. This recipe is from Teaism cafes in Washington, D.C.. Tamarind concentrate or tamarind syrup is available at Asian or Latino grocers or by mail order at:  www.amazon.com  search “Gourmet Food’ for tamarind concentrate or tamarind syrup ( about $6.00 for a large bottle)

8 tbsps tamarind concentrate or tamarind syrup

1/4 cup lime juice

1/2 cup brown (or white)sugar

1/2 tsp ground cardamom

1/2 cup hot water

7 cups cold water

In a pitcher or large bowl, combine the tamarind, lime juice, brown sugar and cardamom. Add the hot water and stir until the sugar is completely dissolved and there are no lumps. Add the cold water and stir. Cover and refrigerate until chilled through, 2 to 3 hours.  Stir or shake to mix before serving. Serve over ice and garnish with a mint sprig.