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Try this Tamarind Water recipe, or contribute your own.
"I used to have tamarind water in Panama City, but wasn't sure how my mother used to prepare it. This recipe is perfect. I put some brown sugar, cooled it and voila!"
1) If using Tamarind pods, Peel the skin off with a paring knife. Break the pulp into 1 inch pieces and place in a blender with 1 cup of hot water. Let the Tamarind soften for about 5 minutes.
2) Run the blender in short bursts at low speed for 15 to 30 seconds to obtain a thick brown liquid. Don't overblend, or you'll break up the seeds. Pour the resulting liquid through a strainer, pressing hard with a wooden spoonto extract the juices, scraping the underneath side of the strainerwith a spatula.
3) Return the pulp in the strainer to the blender andadd the remaining 3/4 cup hot water. Blend again and pour the miture through the strainer, pressing well to extract the juices. Store in a tightly covered container in the refrigerator for up to 5 days; or freeze for several months (freeze in plastic ice cube trays for convienient pre-measured portions.
(Can be found in puree in some markets eliminating need for recipe)
Note: Some Indian makets sell tamarind extract. This can not be used to make this water.