4 ounces tamarind seeds with pulp, (seeds with pulp)
7 1/2 cups cold water, divided
3/4 to 1 cup sugar or more (depending on how tangy the tamarind is)
A} Wash and rinse off the tamarind pulp. Put in a good size of a pot
B} Put 2 cup of water and bring to a boil. Combine boiling water and tamarind pulp in a good size of a bowl. Now mash with a fork, let stand for 1 to 2 hours, then mash tamarind again.
C} Press through a sieve into a bowl, pressing pulp firmly against the sieve to extract all liquid. Discard solids.
D} Combine tamarind liquid and 1/2 cup water in a small saucepan over medium heat.
E} Add sugar ring to a boil, stirring until sugar dissolves.
F} Reduce heat, and simmer for about 3 to 5 minutes or until liquid thickens slightly.
G} Remove from heat and a set aside to cool 5 minutes.
H} Combine tamarind syrup with remaining 5 cups of water in a large pitcher
I} Put in the fridge for few minutes to 1 hour
K} Serve over ice