Nannari Sherbet is a popular South Indian drink made with Nannari (Sarsaparilla) roots. Typically sold in Ayurvedic medicine or “Naatu Marundhu” shops, the nannari roots have many health benefits. They are a natural body coolant, act as a blood purifier, home remedy for constipation and urinary infection.
For the Nannari Syrup:
Nannari Roots (Sarsaparilla) – 100 gms
Water – 1 litre
Sugar – 500 gms
Lemon – 1
For the Sherbet:
Nannari Syrup – 6 tblsp (available in speciality stores or supermarkets)
Water – 1 1/2 cups
Lemon Juice – 1 1/4 tblsp
Ice Cubes – few
1. Wash the nannari roots well.
2. Lightly crush and discard the inner thick roots. Use only the barks.
3. Break them into one or two pieces and grind to a fine powder.
4. Bring the water to a boil.
5. Switch off the flame and add the nannari powder.
6. Cover and keep aside for 8 to 12 hours.
7. Strain this mixture into a broad vessel.
8. Add sugar and place it over medium flame.
9. Simmer till it reaches an one-string consistency.
10. Remove and cool.
11. Squeeze the lemon and mix well.
12. Cool completely before storing it in a sterilized glass bottle.
13. Keep it in the fridge until required.
14. To make the sherbet, mix the mentioned ingredients and serve chilled.
15. The syrup stays good for a month or two if kept in the fridge.
Receive the latest recipes & kitchen tips !