Nannari Sarbath

 Nannari Sarbath, also known as Indian Sarsaparilla, is a traditional cooling and refreshing drink made from the roots of the Nannari plant, popular in South India, especially during hot weather.

Nannari Roots

 

Nannari roots are also called as Indian sarsaparilla is a plant native to India.The dried root is very aromatic which makes the drink so flavorful. Nannari root is also called Anantamul which is an herb with cooling medicinal properties and also many benefits which includes :

• Body coolant
• Aids to improve digestion
• Pain reliever
• Helps with acidity

Ingredients

FOR NANNARI SYRUP

• 100 gm nannari root
• 2 cups sugar
• 2 liters water
• 1 lemon

FOR NANNARI SARBATH

• 1 cup water
• 3 tbsp nannari syrup 
• lemon juice from half lemon
• few ice cubes

FOR SARBATH POPSICLE

• 2 cups water
• 4 tbsp nannari syrup
• 1 small lemon

Instructions

Making Nannari Syrup

• Measure 100 grams nannari root.
• This is the close shot of a single nannari root. We need to remove the center white stick part and discard it as it is not edible.
• Place a news paper and place the nannari root. You can even crush 3-5 at a time.
• Using a mortar and pestle crush the roots so that the root loosens up and breaks into two to three pieces.
• Remove the white stick part -this should be discarded.
• Repeat to finish. This takes a bit of time so be patient and remove the sticks and discard them. Collect the roots in a bowl.
• 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.
• Transfer the roots to a mixer jar.
• Pulse it few times to make a coarse mixture like this.
• Add 2 liters of water to a mixing bowl then add the nannari mixture, mix it well. Close it with a lid and let it rest for 5 hours minimum.
• After 5 hours transfer this to a cooking pot and let it boil.
• Keep cooking in medium flame until the mixture reduces to half in volume.
• Switch off, cool down then strain using a double folded cloth placed on a strainer. Keep a bowl to collect the nannari flavored water.
• Pull the edges of the cloth, bring to the center and press it well to squeeze the juice completely.
• Now again add it back to the pot. Make sure to rinse the pot before adding.
• Now switch on and boil it. When it starts to boil add 2 cups sugar.
• Mix it well and boil the syrup.
• Boil until the syrup is sticky and almost half string starts to form.
• Switch it off. Make sure the syrup is thick but still flowing while pouring.The consistency will look more like honey.
• Cool down completely then add juice from 1 big lemon. Make sure to strain the seeds and add the juice.
• Mix it well and your homemade nannari syrup is ready!
• Cool down completely and store in a clean glass bottle.

For making Nannari Sarbath

• To the serving glass add few ice cubes along with 3 tablespoon nannari syrup. Add lemon juice from 1/2 lemon.
• Add 1 cup water.
• Mix it well and serve chilled!

For making sarbath popsicle

• To 2 cups of water add 4 tablespoon nannari syrup to it.
• Add juice from 1 small lemon.
• Mix it well, taste check and adjust accordingly.
• Pour into popsicle molds.
• Close with lid and freeze for 8 hours or overnight.
• Show the mold outer side in running water and gently pull out to remove the popsicles.

Notes

• Make sure to wash the roots before crushing it.
• Make sure to remove the stick part as it is nor edible.
• You can add soda water instead of plain water to make nannari soda sarbath.
• Make sure to switch off when it is thick no string consistency needs to be checked.
• 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 so switch off accordingly.
• Use a fine sieve to strain to remove even the fine root particles.

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