Nannari(sarasaparilla) Sarbath using Homemade Nannari Syrup

People from Tamilnadu will very well know this sarbath (chilled drink). This is one of my favourite natural coolers during the summer season. The nannari root has a magical cooling property. These roots are available in naatu marunthu kadai(country drug store).Try this at home and I am sure you will love it. Homemade is best as it contains no preservatives. Recipe inspired from SharmisPassions blog.

Ingredients:

• For the nannari syrup:
• Nannari roots - 50gm (1/2 cup)
• Sugar - 250 gm(1cup)
• Water - 2 1/2 cups
• Lemon juice - 2 teaspoon
• For the sarbath:
• Nannari syrup - 2-3 tablespoon
• Chilled water - 1 glass
• Ice cubes - as needed
• Lemon juice - from quarter of a lemon(or more as per liking)
• Method:
1. First, for the nannari syrup, clean the nannari roots well with water 2 or 3 times to get rid of the sand.
2. Dry it in a newspaper for about 15 minutes till there is no moisture.
3. With a help of a pestle, crush the roots so that it loosens up. Break open the root and discard the white part which is inside. Collect the brown part alone for all the roots.
4. Put this in a mixer and pulse it one or two times to break it further. Do not grind.
5. Boil the water till bubbles start appearing. Switch off and add the roots and close it with a lid. Let it stay overnight like that.
6. After that, double fold a muslin cloth and strain the soaked syrup. Add the sugar and mix well till dissolved.
7. Now heat the syrup till a single string consistency is achieved. It may take up to 20 mins.
8. Once done, switch off (syrup will be like honey consistency) and let it cool completely. Now add the 2 tsp lemon juice. Store in a clean container in the fridge.
9. For the sarbath, in a glass, take 2 or 3 tablespoon of the syrup, add the chilled water, ice cubes and mix well. Add the lemon juice and mix and serve!. Heaven I must say!!

• Notes:
• This does not contain preservative, so better to store in fridge. Store bought syrups are usually bright yellow. You can add food coloring while the syrup boils if you want too. But I preferred the natural way. I can surely say homemade nannari sarbath tastes way more good than the store bought!.
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