Homemade Nannari Syrup/How to make Homemade Nannari Syrup

Again H is one such difficult alphabet to choose a Tamil recipe, so used a clause and sharing a simple post.
Nannari aka India Sarasaparilla is a natural body coolant.The roots of the Sarasaparilla are often used to make the syrup and it has lot of medicinal values,used in Ayurvedic medicine.

Nannari sarbath is a popular drink in most of the road side shops especially in summer.Nannari sarbath is a natural thirst quencher made using nannari syrup and lemon juice along with crushed ice.
Will share the recipe of nannari sarbhat with the syrup soon.

As we don't get the nannari syrup here I missed this sarbhat a lot.After seeing so many homemade nannari syrup in the blogosphere I tried to make it at home.So during my last India trip I got a packet of nannari root from the Ayurvedic shop.

I made this syrup in a small quantity for my first trial and came out so good and flavorful.These days enjoying the nannari sarbhat a lot on sunny days.Since there is no preservatives used it can be stored in the refrigerator for 1-1.5 months.Lets move on to the recipe......................

                                                                      

                                                            

                                                                    Homemade Nannari Syrup

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   Basic Information

   Preparation time ~ 7 -8 hours

   Cooking time ~ 20 -25 minutes

   Makes ~ around 1 cup of syrup

   

  Ingredients

    

Ingredient	Quantity
Nannari root/Nannari ver	25 gms
Sugar	3/4 cup
Water	2 cups
Lemon juice	2 tsp

  Method 

• Wipe the nannari root with a clean cloth to remove any debris.Now using a motar and pestle crush the root couple of times.Now the black portion come out from the white woody portion.Keep the black portion separately which is used to make the syrup.Discard the white woody portion.Take the black portion in a blender jar.

• Pulse it in a blender for couple of times to get it powdered.Boil the water to a rolling boil.

• Now add the pulsed nannari root to it and put off the flame.Cover it with a plate and let it stand undisturbed for 6-7 hours or overnight.Now strain it in a doubled folded cloth and collect the water in a bowl and discard the residue.

• Now to the collected liquid add the sugar and mix it well.Now in a thick bottom sauce pan boil the liquid till it reaches a thick consistency,like honey.Put off the flame.

• Let it come to the room temperature,now add in the lemon juice and mix it well.Transfer it to a glass bottle.

• Store it in the refrigerator.

                                                                                                                

                             

• The amount of sugar given was just perfect,I added some sugar while making the sarbhat.
• The syrup needs to be like honey consistency,addition lemon prevents crystallization.
• If you want the syrup to be colorful add a pinch of orange food color.

Enjoy.............

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