Peel the tamarind pods by removing the outer shells and as many stringy fibers as possible.

In a large pot, bring 6 cups of water to a boil. Add the peeled tamarind pods, reduce the heat to medium-low, and let simmer for about 10 minutes. Turn off the heat and allow the liquid to cool at room temperature for about 1 hour.

Once cool, use your hands to squeeze out the pulp. Discard the seeds and any extra fibers.

Place the extracted pulp in a blender with the granulated sugar and blend until smooth.

Pour the blended mixture through a fine mesh strainer into a large pitcher. Add the remaining 6 cups of water and stir well. Serve over ice, garnished with a lime wedge if desired.