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Nannari Sarbath(Nannari Sharbath) is one of the refreshing drinks we relish every summer.

I remember

the nannari syrup bottles lined up in stores, the bright and vibrant colors always fasinated me The
herb Sarsaparilla, better known as Nannari in Tamil or Naruneendi in Malayalam is a wonder herb from
nature which cools down the body heat so its best to have it in summers. I have seen these nannari
syrup bottles in many stores especially during summer but I wanted to try making it from the scratch as
amma was insisting me to try it since last summer as she had the recipe in her cookbook.

Hubby bought nannari roots from Naatu Marunthu Kadai (Country Drug Stores) and last week I made
the nannari syrup / concentrate. It is a bit time consuming process but worth it as I am satisfied
completely with the taste, it is just like the ones we taste at shops or should say its even more better
minus the artificial flavors and colors which we get in store bought syrups. We are enjoying the
homemade nannari sarabath, I am yet to make another batch of syrup on demand and need as the one I

made is almost over already

Nannari Sarbath Recipe Ingredients

Preparation Time: 8 hrs. | Cooking Time: 20 mins / toast | Serves: 2


Recipe Category: Main | Recipe Cuisine: South Indian

For Nannari Syrup

Nannari Root 50 gms(1/2 cup)


Sugar 250 gms (1 cup)
Water 2 and 1/2 cups
Lemon Juice 2 tsp.

For Nannari Sarbath

Water 1 cup
Nannari Syrup 3 to 4 tbsp.
Lemon Juice from half

Method:

1. Measure 50gms of nannari root. Wash the roots 2 to 3 times by rubbing it in water well until the
clay comes out of the root. Dry it for a while until there is no moisture. Using a mortar and
pestle crush the roots once or twice so that the root loosens up and breaks into two to three
pieces. Remove the white part alone and collect the brown part in a bowl.

2. Discard all the white part and collect the brown part in a mixer and pulse it once or twice just to
break the pieces further. Set aside.
3. Boil water until bubbles starts appearing. Switch off and add the nannari roots. Close it tightly
with a lid and Let the roots stand in water for 5-6hrs or overnight undisturbed.

4. After the mentioned time, strain in a muslin cloth which is double folded this is ensure even
the fine particles are strained. Now add sugar.

5. Mix well until it dissolves. Now heat up the syrup and let it boil until it reaches a fine string of
single thread consistency. Switch it off.

6. The consistency will look more like honey.Cool down completely and add lemon juice.Transfer
to a clean container and refrigerate it.Now for preparing nannari sarbath take a serving glass
add 3 tbsp. of the glass with nannari syrup.

7. Add ice cubes, then 1 cup of waterthen squeeze lemon juice, discarding the seeds. Give a quick
stir and serve chilled.

Serve chilled!

This is how they serve in shops with crushed iceI tried that too yummm!
My Notes:

I measured the roots in cup and it was 1/2 cup.

You can add crushed ice as well.

You can add soda water instead of plain water to make nannari soda sarbath.

Make sure to switch off in single thin string consistency. It will take at least 15mins for this
consistency to reach.

The original recipe insisted to add citric acid and sodium benzoate. But I preferred the natural
way adding lemon juice replacing citric acid.
The syrup gets slightly thick after cooling down and storing.

Make sure to wash the roots before crushing it.

Use a double folded muslin cloth to strain to remove even the fine root particles.

I didnt add any artificial colors. Usually store bought nannari syrup comes in bright yellowish
orange. If you wish add a pinch of kesari color while the syrup boils.