Use this smooth tamarind liquid to add tart sweetness to sauces, chutneys, and cocktails.
In a small pot, add the tamarind pulp and 1¾ cups water. Bring to a boil over high heat, using a spoon to break up the tamarind as it softens. Immediately turn off the heat, cover the pot, and set aside until the tamarind is very soft and hydrated, about 30 minutes.
Set a medium mesh strainer over a heatproof bowl. Pour the mixture into the strainer, pressing the solids to extract as much liquid as possible. Discard the remaining solids. Use or refrigerate in an airtight container for up to 1 week, or freeze for up to 3 months. Stir well before using.
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