• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sharmis Passions
  • Home
  • Recipes
  • Baby Food
  • About
menu icon
go to homepage
  • Home
  • Recipes
  • Baby Food
  • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • search icon
    Homepage link
    • Home
    • Recipes
    • Baby Food
    • About
    • YouTube
    • Instagram
    • Facebook
    • Pinterest
    • Twitter
  • ×
    You are here: Home / Recent Posts / Nannari Sarbath Recipe

    Nannari Sarbath Recipe

    Last Updated On: May 25, 2024 by Sharmilee J

    24
    Shares

    Jump to Recipe Jump to Video Print Recipe

    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 served in a glass with lots of ice cubes

    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.

    Jump to:
    • About Nannari Sarbath
    • Nannari Sarbath Video
    • Nannari Sarbath Ingredients
    • How to make Nannari Sarbath step by step
    • Sarbath Popsicle
    • Expert Tips
    • Serving & Storage
    • FAQS
    • 📖 Recipe Card

    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 served in a glass with lots of ice cubes

    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 syrup in a bottle

    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
    nannari roots in a glass bowl

    Similar Recipes

    • Paal Sarbath
    • Jigarthanda
    • Orange Sarbath
    • Mango Sarbath
    • Elaneer Sarbath

    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 syrup ingredients

    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.
    nannari sarbath ingredients

    How to make Nannari Sarbath step by step

    Making Nannari Syrup

    1.Measure 100 grams nannari root.

    nannari roots on a plate

    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.

    single nannari root

    3.Place a news paper and place the nannari root. You can even crush 3-5 at a time.

    place it on a paper

    4.Using a mortar and pestle crush the roots so that the root loosens up and breaks into two to three pieces.

    hit with a mortar and pestle

    5.Remove the white stick part -this should be discarded.

    remove the white stick part

    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.

    repeat to finish

    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.

    rinse it well

    8.Transfer the roots to a mixer jar.

    transfer to mixer

    9.Pulse it few times to make a coarse mixture like this.

    pulse it

    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.

    add to water

    11.After 5 hours transfer this to a cooking pot and let it boil.

    boil the nannari roots with water

    12.Keep cooking in medium flame until the mixture reduces to half in volume.

    boil until it reduces to half

    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.

    strain using a cloth

    14.Pull the edges of the cloth, bring to the center and press it well to squeeze the juice completely.

    press well to extract juice completely

    15.Now again add it back to the pot. Make sure to rinse the pot before adding.

    add it back to pan

    16.Now switch on and boil it. When it starts to boil add 2 cups sugar.

    boil and add sugar

    17.Mix it well and boil the syrup.

    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.

    syrup should be sticky

    19.Switch it off. Make sure the syrup is thick but still flowing while pouring.The consistency will look more like honey.

    switch off

    20.Cool down completely then add juice from 1 big lemon. Make sure to strain the seeds and add the juice.

    cool down add lemon juice

    21.Mix it well and your homemade nannari syrup is ready!

    mix it well

    22.Cool down completely and store in a clean glass bottle.

    store in a clean 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.

    add icecubes, nannari syrup and lemon juice

    24.Add 1 cup water.

    add chilled water

    25.Mix it well and serve chilled!

    mix it well

    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.

    nannari sarbath served in a glass with lots of ice cubes

    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

    Print Recipe Pin Recipe

    Nannari Sarbath Recipe | Nannari Syrup Recipe

    Nannari Sarbath is a cooling and refreshing drink made from nannari roots. Nannari Sarbath is a great body coolant and a refreshing drink. This is one of the excellent beverages perfect for summer. Follow the step by step guide and video to make nannari sarbath at home.
    Prep Time8 hours hrs
    Cook Time20 minutes mins
    Total Time8 hours hrs 20 minutes mins
    Servings1 Cup Nannari Syrup
    AuthorSharmilee J

    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.
    Nutrition Facts
    Nannari Sarbath Recipe | Nannari Syrup Recipe
    Amount Per Serving (200 ml)
    Calories 76 Calories from Fat 9
    % Daily Value*
    Fat 1g2%
    Polyunsaturated Fat 0.1g
    Monounsaturated Fat 0.02g
    Sodium 15mg1%
    Potassium 67mg2%
    Carbohydrates 200g67%
    Fiber 0.3g1%
    Sugar 200g222%
    Protein 1g2%
    Vitamin A 950IU19%
    Vitamin C 7mg8%
    Calcium 42mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    24
    Shares

    Filed Under: Homemade at SharmisPassions, Nannari Recipes, RandomPosts, Recent Posts, Summer Drinks, summer specials

    Reader Interactions

    Comments

    1. prethika skm

      March 31, 2014 at 5:29 am

      Nice presentation ..The methods are clear to follow..

      Reply
    2. Arjunan Akilandeswari

      March 31, 2014 at 5:37 am

      That was really very tempting. Loved the neat n clean instructions. Bookmarked.

      Reply
    3. Sowmya Karthy

      March 31, 2014 at 5:41 am

      such a treasure is this post!!! love it so much!! thanks for sharing sharmi!!

      Reply
    4. Padmajha PJ

      March 31, 2014 at 6:20 am

      What a beautiful color!!! Looks so good Sharmi 🙂

      Reply
    5. Rafeeda AR

      March 31, 2014 at 6:31 am

      hats off!!! always buy nannari concentrate from the shop… it is so good to make at home…

      Reply
    6. Samu Sivarajan

      March 31, 2014 at 6:47 am

      I miss this drink a lot in Summer … as i travel i made sure my dad get me this 🙂

      Reply
    7. Sandhiya

      March 31, 2014 at 7:26 am

      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?

      Reply
      • SHARMILEE J

        March 31, 2014 at 11:40 am

        Yes I got it from naatu marunthu kadai only…..Not sure other sources where we can get them

        Reply
    8. Unknown

      March 31, 2014 at 7:46 am

      Thanx akka for sharing a valuable drink

      Reply
    9. Geethu Sathiyan

      March 31, 2014 at 7:58 am

      Yummm Sharmi,Timely post!!!i hav the roots,but had few doubts 🙁 Thanks for sharing the recipe of nannari syrup!

      Reply
    10. esther

      March 31, 2014 at 9:00 am

      Never thought v can make nannari syrup also at home. Hats off to U. Nannari sarbath looks refreshing….

      Reply
    11. Raks anand

      March 31, 2014 at 9:36 am

      Nice effort, I know how flavorful this could be and its home made, we can have the full goodness without any artificial additives.

      Reply
      • Samu Thangadurai

        March 31, 2014 at 12:01 pm

        very True 🙂

        Reply
      • Malathi ganesh

        March 31, 2014 at 4:19 pm

        Ya Raji…. Its really a good idea for all those who are much health concerned

        Reply
    12. Ramya

      March 31, 2014 at 10:01 am

      I was waiting for this.. Thank you sharmi 🙂 You rock!!!

      Reply
    13. Priya Suresh

      March 31, 2014 at 12:26 pm

      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.

      Reply
    14. Anu s kitchendelights

      March 31, 2014 at 12:51 pm

      Amazing recipe.. home made nannari syrup will be incredibly yummy..good effort.

      Reply
    15. Unknown

      March 31, 2014 at 1:18 pm

      Lots of hard work..! 🙂

      Reply
    16. Niloufer Riyaz

      March 31, 2014 at 1:53 pm

      looks so inviting, perfect thirst quencher!

      Reply
    17. 4N GIRL

      March 31, 2014 at 2:12 pm

      This brings back old memories….will have to shop for nanari roots next time i am in India

      Reply
    18. Masthan Khan

      March 31, 2014 at 3:13 pm

      Thanks

      Reply
    19. Hari Chandana P

      March 31, 2014 at 4:35 pm

      Very well explained.. Thanks! 🙂

      Reply
    20. Manjula K

      April 01, 2014 at 2:18 am

      is nannari ver and vettiver are same?????

      Reply
      • SHARMILEE J

        April 01, 2014 at 10:55 am

        No they are different…

        Reply
    21. Arthi Rajeswari

      April 01, 2014 at 11:21 am

      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..

      Reply
    22. clara

      April 02, 2014 at 3:22 am

      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

      Reply
    23. Nithya

      April 02, 2014 at 5:36 am

      I love the pic that you took from the dining u 🙂 Awesome shots and lovely recipe. you are a rocking blogger 🙂

      Reply
    24. RevathySuresh

      April 02, 2014 at 8:37 pm

      I tried this today… Wow it's amazing… Loved this sarbhath.

      Reply
    25. RevathySuresh

      April 02, 2014 at 8:39 pm

      I tried this… Wow turned out to be excellent… Simply loved it.

      Reply
    26. Suthi R

      April 13, 2014 at 9:59 am

      Thanks for sharing nice recipe. Can the syrup be kept without refrigerate?

      Reply
      • SHARMILEE J

        April 13, 2014 at 3:45 pm

        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

        Reply
        • Jaina

          June 14, 2018 at 11:14 am

          If I refrigerate how many days will it be good any idea??

          Reply
          • Sharmilee J

            July 12, 2018 at 9:38 am

            For a month atleast

            Reply
    27. Unknown

      April 17, 2014 at 7:44 am

      Nice recipe and clicks. Is it must to remove the inner part of the root. just to know

      Reply
      • SHARMILEE J

        April 20, 2014 at 2:43 am

        Yes it should be removed….

        Reply
    28. maya menon

      November 18, 2015 at 1:41 pm

      beautifully demonstrated… I made it & kids just loved it.. Thnx

      Reply
    29. Abitha

      March 07, 2016 at 3:45 am

      can we use jaggery instead of sugar? –Abitha

      Reply
      • SHARMILEE J

        March 07, 2016 at 2:23 pm

        I am not sure Abitha, but you can try with a smaller quantity and see

        Reply
    30. Abitha

      March 12, 2016 at 8:28 am

      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 ?

      Reply
      • SHARMILEE J

        March 13, 2016 at 4:09 pm

        Adding saffron will change the flavour ?!
        I am not sure too, it was written like that from the orginal recipe I referred

        Reply
      • Acchu

        April 19, 2016 at 4:00 am

        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.

        Reply
    31. Jijin Rav

      March 16, 2016 at 1:53 pm

      how long we can keep it ?

      Reply
      • SHARMILEE J

        March 24, 2016 at 5:01 am

        It keeps well atleast for 2-3months refrigerated

        Reply
    32. Priya Magudesh

      March 17, 2016 at 9:38 am

      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.

      Reply
      • SHARMILEE J

        March 24, 2016 at 5:05 am

        I am not sure of it Priya…this is how it looks

        Reply
      • ANAND BALAN

        June 28, 2016 at 8:52 am

        Hello
        The stick like appearance in nannari ver. The one shown here is magali ver. Both are different, but have same content.

        Reply
    33. G S Reddy

      March 19, 2016 at 11:25 am

      very good recipe but u have to add soda water then it will give more taste

      Reply
    34. Ryan

      August 02, 2016 at 11:50 am

      Good post!

      Reply
    35. Imam Shaik

      August 29, 2016 at 6:09 pm

      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.

      Reply
    36. ayshath

      October 13, 2016 at 3:09 pm

      Can u tell me how much water u have used

      Reply
      • SHARMILEE J

        October 23, 2016 at 3:25 am

        Please check the ing list have mentioned it there

        Reply
    37. Bakya Ashwini

      November 07, 2016 at 2:47 pm

      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 ?

      Reply
    4.34 from 6 votes (6 ratings without comment)

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    Hello, I’m Sharmilee - author,recipe creator and photographer behind Sharmis Passions.

    More about me →

    Latest Recipes

    • Cardamom Milk | Elachi Milk
    • Kara Kulambu Recipe (Kara Kuzhambu)
    • Chettinad Kavuni Arisi Sweet Recipe
    • Macaroni Salad Recipe

    See more new recipes →

    Popular Recipes

    • Cajun Potatoes Recipe (Barbeque Nation Style)
    • Black Tea
    • icing sugar3
      Icing Sugar Recipe | How to make Icing Sugar
    • homemade chocolate01
      Homemade Chocolate

    Footer

    ↑ back to top

    Privacy

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Stay Connected

    Copyright © 2025 Text,Images and Content Copyrighted by Sharmis Passions

    Managed by Host My Blog

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.