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Tamarind Sorbet

1 cup water
1/2 cup firmly packed light brown sugar
1 cup frozen tamarind pulp
1 tablespoon fresh lemon juice
fresh mint leaves for garnish

Cook water and sugar in small saucepan over low heat until sugar
dissolves. Boil 5 minutes. Pour into bowl. Cool syrup to room
temperature.

Blend tamarind pulp and lemon juice into sugar syrup. Strain.
Transfer to ice cream maker and process according to manufacturer's
instructions. Transfer to airtight container. Freeze at least 2
hours before serving.

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