Nannari Sarbath Recipe
How to Make Nannari Sarbath Concentrate. Nannari is an excellent coolant-and is very good! … Lime juice is optional, as the juice preserves it very well.
Servings Prep Time
30 1200minutes
Cook Time
180minutes
Servings Prep Time
30 1200minutes
Cook Time
180minutes
Ingredients
Instructions
  1. Pound the washed Sarasaparilla roots in a mortar and discard the central white portion of the roots, Collect the outer dark portion of the roots and sun dry for a day. Soak these roots in 2 liters of water overnight. On soaking, the liquid turns a dark color due to the roots.
  2. Next day morning, boil the roots along with the soaked water till it reduces to half of its original quantity, approx 1 liter. Strain the liquid with a double layered cheesecloth so that no particles trickle down. Pour the strained liquid into another clean heavy bottomed vessel.
  3. To this liquid, add 1 kg sugar and heat it till it turns slightly thick and sticky, approx 15 mts on low medium flame. Do not over boil it. Cool completely and store the dark brown liquid in a clean bottle.
  4. If you want to preserve the syrup, add a pinch of citric acid and mix. I usually store the sweetened nannari syrup without citric acid in the fridge for 2 to 3 weeks.
  5. To prepare Nannari sarbath, pour 3 heaped tablespoons of the Nannari syrup into a tall glass, add 1 1/2 tbsps of lemon juice and pour chilled water. Add ice cubes and serve.
  6. To prepare Sugandhi Soda, pour 3 heaped tablespoons of the Nannari syrup into a tall glass, add 1 1/2 tbsps of lemon juice and pour soda to the brim. Add ice cubes and serve.