Nannari Sarbath is a cooling and refreshing drink made from nannari roots. Nannari Sarbath is a great body coolant and a refreshing drink especially for summer. This is one of the excellent beverages perfect for summer. Follow the step by step guide and video to make Nannari Sarbath at home.
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.
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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.
FAQS
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 sharmispassions@gmail.com. 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.
📖 Recipe Card
Nannari Sarbath Recipe | Nannari Syrup Recipe
Ingredients
FOR NANNARI SYRUP
- 100 grams nannari root
- 2 cups sugar
- 2 liters water
- 1 lemon
FOR NANNARI SARBATH
- 1 cup water
- 3 tablespoon nannari syrup
- lemon juice from half lemon
- few ice cubes
FOR SARBATH POPSICLE
- 2 cups water
- 4 tablespoon nannari syrup
- 1 small lemon
Instructions
Making Nannari Syrup
- Measure 100 grams nannari root.
- 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.
- Place a news paper and place the nannari root. You can even crush 3-5 at a time.
- Using a mortar and pestle crush the roots so that the root loosens up and breaks into two to three pieces.
- Remove the white stick part -this should be discarded.
- 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.
- 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.
- Transfer the roots to a mixer jar.
- Pulse it few times to make a coarse mixture like this.
- 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.
- After 5 hours transfer this to a cooking pot and let it boil.
- Keep cooking in medium flame until the mixture reduces to half in volume.
- Switch off, cool down then strain using a double folded cloth placed on a strainer. Keep a bowl to collect the nannari flavored water.
- Pull the edges of the cloth, bring to the center and press it well to squeeze the juice completely.
- Now again add it back to the pot. Make sure to rinse the pot before adding.
- Now switch on and boil it. When it starts to boil add 2 cups sugar.
- Mix it well and boil the syrup.
- Boil until the syrup is sticky and almost half string starts to form.
- Switch it off. Make sure the syrup is thick but still flowing while pouring.The consistency will look more like honey.
- Cool down completely then add juice from 1 big lemon. Make sure to strain the seeds and add the juice.
- Mix it well and your homemade nannari syrup is ready!
- Cool down completely and store in a clean glass bottle.
For making Nannari Sarbath
- To the serving glass add few ice cubes along with 3 tablespoon nannari syrup. Add lemon juice from 1/2 lemon.
- Add 1 cup water.
- Mix it well and serve chilled!
For making sarbath popsicle
- To 2 cups of water add 4 tablespoon nannari syrup to it.
- Add juice from 1 small lemon.
- Mix it well, taste check and adjust accordingly.
- Pour into popsicle molds.
- 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.
Video
Notes
- 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.
prethika skm
Nice presentation ..The methods are clear to follow..
Arjunan Akilandeswari
That was really very tempting. Loved the neat n clean instructions. Bookmarked.
Sowmya Karthy
such a treasure is this post!!! love it so much!! thanks for sharing sharmi!!
Padmajha PJ
What a beautiful color!!! Looks so good Sharmi 🙂
Rafeeda AR
hats off!!! always buy nannari concentrate from the shop… it is so good to make at home…
Samu Sivarajan
I miss this drink a lot in Summer … as i travel i made sure my dad get me this 🙂
Sandhiya
Wow .. super .. never knew that nanari syrup can be made in home.. very useful post..I brought the syrup at store only,definitely will try ur recipe..is nanari root available only in nadu marunthu kadai-a?
SHARMILEE J
Yes I got it from naatu marunthu kadai only…..Not sure other sources where we can get them
Unknown
Thanx akka for sharing a valuable drink
Geethu Sathiyan
Yummm Sharmi,Timely post!!!i hav the roots,but had few doubts 🙁 Thanks for sharing the recipe of nannari syrup!
esther
Never thought v can make nannari syrup also at home. Hats off to U. Nannari sarbath looks refreshing….
Raks anand
Nice effort, I know how flavorful this could be and its home made, we can have the full goodness without any artificial additives.
Samu Thangadurai
very True 🙂
Malathi ganesh
Ya Raji…. Its really a good idea for all those who are much health concerned
Ramya
I was waiting for this.. Thank you sharmi 🙂 You rock!!!
Priya Suresh
My mom makes her syrup like this, actually i asked her to send me some nannari roots, well done Sharmi, prefect post for the summer.
Anu s kitchendelights
Amazing recipe.. home made nannari syrup will be incredibly yummy..good effort.
Unknown
Lots of hard work..! 🙂
Niloufer Riyaz
looks so inviting, perfect thirst quencher!
4N GIRL
This brings back old memories….will have to shop for nanari roots next time i am in India
Masthan Khan
Thanks
Hari Chandana P
Very well explained.. Thanks! 🙂
Manjula K
is nannari ver and vettiver are same?????
SHARMILEE J
No they are different…
Arthi Rajeswari
Very well explained.. U rock in this summer with ur recipes.. Im yet to try ur paneer soda recipe.. Will definitely prepare this one too..
clara
Thank you so much for these traditional recipe. I have tried many of ur recipes they r awesome. any tips to find the original root? Once I paid s bomb& got fake ones. In cbe where will l ger. Thsks
Nithya
I love the pic that you took from the dining u 🙂 Awesome shots and lovely recipe. you are a rocking blogger 🙂
RevathySuresh
I tried this today… Wow it's amazing… Loved this sarbhath.
RevathySuresh
I tried this… Wow turned out to be excellent… Simply loved it.
Suthi R
Thanks for sharing nice recipe. Can the syrup be kept without refrigerate?
SHARMILEE J
As there are no preservatives used I am not sure whether it will last that long without refrigeration….may one or 2 days its ok but after that it needs to be refrigerated
Jaina
If I refrigerate how many days will it be good any idea??
Sharmilee J
For a month atleast
Unknown
Nice recipe and clicks. Is it must to remove the inner part of the root. just to know
SHARMILEE J
Yes it should be removed….
maya menon
beautifully demonstrated… I made it & kids just loved it.. Thnx
Abitha
can we use jaggery instead of sugar? –Abitha
SHARMILEE J
I am not sure Abitha, but you can try with a smaller quantity and see
Abitha
I got 100 gms of nannari and tried one half with sugar and another with jaggery.
Both came out well. Slightly different taste . But I prefer the jaggery version
Also I added saffron while boiling instead of colour.
Thanks for the great recipe.
Also a quick question why should we discard the white part ?
SHARMILEE J
Adding saffron will change the flavour ?!
I am not sure too, it was written like that from the orginal recipe I referred
Acchu
Yes, Initially jaggery was used in the later stage people started using white sugar. ( Mentioned by Nannari factory owner ).
White sugar is not at all good for health so kindly use Jaggery.
Jijin Rav
how long we can keep it ?
SHARMILEE J
It keeps well atleast for 2-3months refrigerated
Priya Magudesh
hi mam,yesterday i brought nanari root from nadu marunthu kadai they gave me like a stick.can i use that also va-?i didnt get what you have shown in the picture.
SHARMILEE J
I am not sure of it Priya…this is how it looks
ANAND BALAN
Hello
The stick like appearance in nannari ver. The one shown here is magali ver. Both are different, but have same content.
G S Reddy
very good recipe but u have to add soda water then it will give more taste
Ryan
Good post!
Imam Shaik
I grew up drinking Nannri as a child in Southern AP. I am fascinated with the Nannari sharbath and Lassi. I bought Nannari roots from India. This post makes my day. Thank you.
ayshath
Can u tell me how much water u have used
SHARMILEE J
Please check the ing list have mentioned it there
Bakya Ashwini
Hi sharmi. Thank you for the wonderful recipe . May I know how long I can store the syrup? Can I add honey or panalkalkandu instead of sugar ?