How to do Nannari Sarbath / Nannari Syrup / Sharbath from scratch.
Nannari roots or Sarasparilla is used for making Nannari Sarbath. Nannari has cooling properties on the body. Its even used for treating acidity, constipation and urinary disorders.
You will be able to get the root in “naatu marundu kadai” / Medicine shops selling ayurvedic herbs etc… Its also available in your local super market shelves during summer. If you cant get the roots, you can buy them here. Nannari/sarasaparilla
Summer is super officially here and I am always opening the refrigerator to make myself a cold drink. It is necessary to take a lot of fluids to keep you sane in the super hot weather. Nannari sarbath is made using nannari syrup concentrate. Nannari Sarbath concentrate is available in the super market shelves but its laden with artificial colours, flavors and additives. The syrups available in the market doesn’t taste like nannari anymore. Its easy to prepare at home and the clean taste of the sarbath is so delicious that you will want to make another batch. Home made nannari syrup concentrate lasts for more than a month in the refrigerator. Here is how to do it.
The Nannari roots needs to be cleaned. Gently hammer the root to break it and remove the white inner part. It will come off easily. Discard the white part.
The bark or the outer part of the root alone is used for making sarbath. The bark has a wonderful aroma. You can smell it as you start breaking the root.
Here is the video of How to do Nannari Sarbath/Sharbath/Sherbet from scratch.
The Nannari syrup concentrate can be stored in the refrigerator and used for upto one month. There is nothing like the clean taste of home made nannari sarbath.
Go fix a drink for yourself today! Hope you liked the video.
- 50 grams Nannari root
- 1 liter water
- 1 cup sugar
- 1 teaspoon salt
- Juice from half a lime / lemon
- 3 tablespoon Nannari Syrup
- 4-5 Ice cubes
- 150 ml water
- Hammer the nannari root to remove the white inner stalk. Discard the white part.
- Wash the dark bark of the root in running water to remove dirt and sand.
- Grind to a coarse powder.
- Pressure cook the root with water sugar and salt for 5 minutes on medium flame.
- Wait for the pressure to release naturally. Strain the mixture.
- Boil the strained mixture until syrupy.
- Cool and store in the refrigerator and use it within a month.
- Mix in the lime/ lemon juice, syrup, ice cubes and water. Enjoy!
You can add in ginger, sabja seeds (basil seeds), mint etc... for variation.
Shafeer says
June 29, 2018 at 6:41 amHai, I would like to prepare 1ltr syrup,
How much sugar need,please replay
Suryakanth Reddy says
April 26, 2018 at 11:36 amI am a diabetic but very fond of nannari since my teenage days, even now it is irresistible hence I request you to suggest any replacement for sugar or even better if it possible to prepare without sugar, will it taste good without sugar?
Pavithra Kaushik says
June 18, 2017 at 1:27 amdo you know if nannari syrup or root available in Hong Kong or China? Kindly let me know.
Rupa says
May 5, 2017 at 11:08 amNice to see this. I was introduced to this drink by my husband .not sure if this is available in us
Suguna Vinodh says
May 5, 2017 at 2:29 pmThank you very much.
Aishwarya says
February 23, 2017 at 7:11 pmHi,
It is really superb recipe.
Does 50 grams serves only two cups?
Thanks.
Suguna Vinodh says
February 24, 2017 at 10:10 amIt makes 2 cups syrup concentrate. With this recipe you will be able to make more than 2 litres of sarbath.