Peel the tamarinds and what you can of the green beans. To make it easier to strain, cut the tamarinds with scissors and remove the bones before placing them in the water. This way you avoid having to be looking in the water for the bones.
Boil 4 cups of water (1 liter) and place the tamarinds.
Boil for 15 to 20 minutes or until very soft and the pulp begins to loosen.
Let stand for a few minutes to cool down.
With a bean crusher, we are going to crush them so that they release all the pulp and be able to remove the seeds or bones (if you did not do it at the beginning). Blend the whole mixture with the sugar and strain the mixture little by little.
Add the remaining water (1 liter) and serve with lots of ice or cold. If you prefer it more diluted, add more water to taste, and if you want it sweeter, sweeten to taste.
