Dulce de tamarindo

Instructions

1. Soften the tamarind pulp in 100 ml of lukewarm water and mash it with a fork to break it down well.
2. Pass the mixture through a fine sieve to remove the remaining fibres and seeds.
3. In a saucepan, pour the strained pulp with the sugar, lemon juice and a pinch of salt.
4. Cook over medium-low heat, stirring, until the mixture thickens into a paste that pulls away from the sides, about 20 minutes.
5. Let it cool for a few minutes, then shape small balls with slightly damp hands.
6. Roll the balls in the coating sugar and leave to dry on a rack before serving.