Nannari Sarbath also known as 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 fascinated me.
About Nannari Sarbath
Nannari also known as Indian sarsaparilla is one of the most important herbs used in the ancient science of Ayurveda. It is also called as ananthmoola or anantvel and has a lot of medicinal properties apart from its cooling effect. 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. I tried this recipe from ammas cookbook and ever since this is my keeper. Hubby bought nannari roots from Naatu Marunthu Kadai(Country Drug Stores). So I made the nannari syrup / concentrate ready yes 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. We are enjoying homemade nannari sarbath almost daily as the kids love it. I am yet to make another batch of syrup on demand and need as the one I made is almost over already yes it is that good.
Nannari Sarbath Video
Nannari Syrup
Nannari Syrup is made by boiling nannari roots in water and reducing it in volume until all the flavors seep in to the water then sugar is added and boiled until half string consistency. Finally after cooling down the syrup lemon juice is added to avoid crystallization and to increase shelf life. Nannari Sarbath is an ancient cooling beverage made during summer. It is not only a body coolant but helps to improve digestion, also a good blood purifier etc. Additionally it includes many health and medicinal benefits. Nannari is cooling for the body and an excellent thirst quencher during summer. Nannari syrup can be made in many various – some use the easy method of using nannari powder available in markets but that is sure compromise in taste. I would recommend trying the traditional method of making nannari syrup and annari sarabth that is shared here as its the only way you get to taste the best nannari sarbath. I have used granulated white sugar but you can use jaggery too but make sure to strain and use it.
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
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Nannari Syrup Ingredients
Nannari roots – Dried nannari roots are used here for making the nannari syrup. You can buy it easily online or in stores near you. Lemon – Lemon is added to prevent crystallization of sugar also for flavor and tanginess. Sugar – White granulated sugar is used. Alternatively you can use brown sugar or jaggery too. Water – Pure boiled water is used for making the syrup/
Nannari Sarbath Ingredients
Nannari Syrup – I have used homemade nannari syrup. You can even use store bought nannari syrup from stores. Lemon – Lemon juice is added for a balance. Chill Water – Pure boiled water is cooled down then chilled and used. Ice cubes – Ice cubes are used to chill the drink.
How to make Nannari Sarbath step by step
Making Nannari Syrup
1.Measure 100 grams nannari root. 2.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. 3.Place a news paper and place the nannari root. You can even crush 3-5 at a time. 4.Using a mortar and pestle crush the roots so that the root loosens up and breaks into two to three pieces. 5.Remove the white stick part -this should be discarded. 6.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. 7.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. 8.Transfer the roots to a mixer jar. 9.Pulse it few times to make a coarse mixture like this. 10.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. 11.After 5 hours transfer this to a cooking pot and let it boil. 12.Keep cooking in medium flame until the mixture reduces to half in volume. 13.Switch off, cool down then strain using a double folded cloth placed on a strainer. Keep a bowl to collect the nannari flavored water. 14.Pull the edges of the cloth, bring to the center and press it well to squeeze the juice completely. 15.Now again add it back to the pot. Make sure to rinse the pot before adding. 16.Now switch on and boil it. When it starts to boil add 2 cups sugar. 17.Mix it well and boil the syrup. 18.Boil until the syrup is sticky and half string will form and break. That is the correct stage switch it off. 19.Switch it off. Make sure the syrup is thick but still flowing while pouring.The consistency will look more like honey. 20.Cool down completely then add juice from 1 big lemon. Make sure to strain the seeds and add the juice. 21.Mix it well and your homemade nannari syrup is ready! 22.Cool down completely and store in a clean glass bottle.
Nannari Sarbath Making
23.To the serving glass add few ice cubes along with 3 tablespoon nannari syrup. Add lemon juice from 1/2 lemon. 24.Add 1 cup water. 25.Mix it well and serve chilled!
Sarbath Popsicle
Make sarbath and pour into popsicle molds to make nannari sarbath popsicles, it tastes soo good! 1.To 2 cups of water add 4 tablespoon nannari syrup to it. 2.Add juice from 1 small lemon. 3.Mix it well, taste check and adjust accordingly. 4.Pour into popsicle molds. 5.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.
Expert Tips
I measured the roots in cup and it was around 1 cup. Make sure to wash the roots before crushing it. Make sure to remove the stick part as it is nor edible. You can add crushed ice as well that is how they serve in shops. 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 bezoate. 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 double folded muslin cloth to strain to remove even the fine root particles. I didn’t 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.
Serving & Storage
Nannari syrup keeps well in room temperature for about a week and in fridge for about 2-3 months if handled properly. Always use a dry spoon every time.
1.What is nannari sarbath made of?
Nannari sarbath is made using nannari root extract, water, sugar and lemon.
2.Is nannari sarbath healthy?
Yes nannari roots has a lot of medicinal properties apart from being a body coolant so drinking nannari sarbath is good for health especially during summer. If you have any more questions about this Nannari Sarbath Recipe do mail me at [email protected]. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter . Tried this Nannari Sarbath Recipe ? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.
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