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Tamarind Sorbet

What you need: 

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

What you do: 

Fresh mint leaves for garnish
Cook water and vegan 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 vegan sugar syrup. Strain. Transfer to ice cream maker and process according to manufacturers instructions. Transfer to airtight container. Freeze at least 2 hours before serving.

Preparation Time: 
Cooking Time: 
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