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Crack your pods and remove the outside & the stems.
Add them to a pot with 4 c water. Bring to simmer, reduce heat to medium low, cover, and cook for 15-20 mins.
Once nice & soft, strain the water into a bowl.
Leave the pods in the strainer and place them over another bowl.
Slowly pour over your hot water on the pods, and mash them up to pass the pulp through the strainer. Do this with little water at a time until you’re mostly left with seeds & the super stringy parts of the tamarindo.
Add your pulp/water mixture to a blender with mint, a pinch of salt, and 1 c sugar. Blend until smooth.
Add it to your pitcher, along with 6 c water, and top it off with ice.
Rim your glasses with pelon pelo candy/tajin, garnish with tamarindo candy & enjoy babe !