Absolutely! But the zing of ginger really balances the citrus sweetness.

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HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

One day, my daughter out of blues said, I feel like drinking Nannari Sarbath. I felt really bad as the stock had already depleted a long time back and travelling has become the story of another era in this current situation. Felt helpless and was wondering whether I can source it out in any form.
And luckily, I should say luckily, I found a few packets of Nannari Roots when I was shopping in Indian Stores here. I have never seen these Roots before or maybe I never bothered to ponder around the shop. I found it while I was searching for Vasumbu to keep away weevils from Rice, Dhals & spices. A recent find out as suggested by my mother. Well, when I saw these Nannari Roots I was literally overwhelmed & immediately bought them. No second thought... I have never made Nannari Syrup before and only once in my lifetime, I have seen my Dad making Nannari Syrup when I was a kid. I knew Google God is going to really help me overcome this issue. Pondering through various videos and recipes, the next day I stepped into action. There goes the story of my Nannari Sarbath.

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

Homemade Nannari Sarbath - no preservatives, no artificial colouring & sweetened perfectly. Now I know, as I always say - Difficult looking recipes needn't be always difficult or tedious. This is a simple recipe which needs just Nannari Roots, Sugar/Palm Sugar/Jaggery and then water. That's it... Ya, what you will need is a bit of patience and a few hours of preparation. I was immensely pleased with the natural colour and the wonderful aroma of Homemade Nannari Syrup. Needless to say, the innumerable glasses of Lemon Nannari Sarbath which followed.
I have never ever imagined that I would be making Nannari Syrup at home. Living in a place where we cannot source out our favourites has made me try out some recipes. And this Nannari Syrup has joined the list. But I am literally happy by the fact that I am able to make it, and also I know what I add into my recipes. But the only thing which didn't mark up to my satisfaction was that I couldn't get the colour of the store-bought Nannari Syrup which would be slightly yellowish. I think they would add some artificial colour, which I had all the way thought was the natural colour of Nannari Syrup. But I am rather more convinced that the colour which I got was all-natural - a bright Pinkish Burgundy shade. Even just as it got soaked, the water turned into that hue. And the aroma!!! All through the process, I felt the smell of Nannari Roots emanating around, and I loved it to the core. Taking me into my nostalgic routes...

To read about the HEALTH BENEFITS OF NANNARI/INDIAN SARSAPARILLA, Click here...

Cuisine - South Indian
Recipe Type - Syrup
Difficulty - Medium
Author - SM

Preparation Time - 10-15 Minutes

Soaking Time - 6-8 Hours/Overnight

Cooking Time - 30 - 45 Minutes

For Refreshing Drinks with NANNARI/INDIAN SARSAPARILLA, Click here...

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

Q: Can I skip lemon or mint?

Yes. Lemon adds tartness and mint adds freshness, but both are optional.

Q: Should I add sugar or sweetener?

It's up to you! The fruits are naturally sweet, but honey or sugar can enhance the flavour if preferred.

Q: Can I use canned pineapple or orange juice?

Fresh juice always tastes better, but in a pinch, canned or bottled juice can be used—just adjust sweetness accordingly.

Q: Is this juice good for kids?

Yes, just reduce the ginger and skip the mint for a kid-friendly version.

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

INGREDIENTS:

For Nannari Syrup:

Nannari Root - 100 Grams

Sugar - 500 Grams
Water - 4-5 Cups

METHOD:

Preparation:

NANNARI

I have used about 100 Grams of Nannari root in this recipe
Wash the roots 2 to 3 times, or until the roots look clean.
Wipe it up & Allow it to dry on a kitchen towel until all the moisture is dried up.
Now, using a mortar and pestle, gently crush the roots once or twice so that the root loosens up and breaks into two to three pieces.
The idea is to separate the Whitish centre portion and the Brown outer portion.
Discard the white part and use the brown part for making Nannari Syrup.

Soaking:

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

Boil 4-5 Cups of Water.
Add the Nannari Roots (the brown part alone).
Cover the bowl and leave it aside for about 7-8 hours or overnight.
Once soaked, the water would have turned into a pinkish burgundy colour & the intrinsic aroma of the Nannari roots would have seeped into the water.
Strain the liquid using a fine-meshed (or double-layered) colander or a muslin cloth. Make sure there are no residues in the collected liquid.

Nannari Syrup:

Now mix Sugar to the Nannari infused water.
Mix well until it dissolves.
Now heat the Nannari Syrup on a high flame for a few minutes.
When it starts to boil, reduce the flame to medium-low.
Boil the Syrup until it reaches a fine string of single thread consistency.
Switch off the flame and allow the Nannari Syrup to cool down.
Transfer the Nannari Syrup into a clean & dry bottle.
If stored properly, Nannari Syrup, stays good up to 2-3 Months.
Keep it refrigerated for longer shelf life.
Can use this Nannari Syrup to make refreshing Lemon Nannari Sarbath, Tender Coconut & Lemon Nannari Sarbath or add it into your favourite Fresh Fruit Juice.

HOW TO MAKE NANNARI SYRUP - HOMEMADE NANNARI SYRUP

NOTES:

I have used 100 Grams of Nannari Root in this recipe.
Make sure the root is clean without any dust & dirt.
Wash it under running water until it is clean and wipe it off with a towel.
Use just the Brown Part of the Nannari Roots and discard the white portion.
Adjust the amount of Sugar to suit your sweet tooth.
Boil the Syrup until it reaches one string consistency.
The Syrup gets slightly thicker after cooling down.
This will increase the Shelf life of Nannari Syrup.
I have added no preservatives or artificial colouring in this Homemade Nannari Syrup.

NANNARI - INDIAN SARSAPARILLA ROOTS

   Nannari is a wonder herb which would come in handy during Summers. Since ancient days, our Ancestors had known the cooling property of this herb and have used it to treat common summer ailments caused due to heat. The traditional way of using this root is by making a Syrup with Nannari Roots. Nannari Syrup is then mixed with Lime/Lemon Juice - the famous Nannari Lemon Sarbath. In olden days, it was a common practice to add a few pieces of Nannari Roots in large earthen pots used for storing drinking water. Some even use another herb called Vetiver for the purpose. These roots emanated wonderful aroma into the water, catering its benefits alongside.
   The outer part of the Nannari Root is Brown in colour, and the inner part is slightly whiter in shade. Nannari Roots have a wonderful aroma with an astringent taste. Only the outer part of the Root is used while preparing the Nannari Syrup. The inner part is discarded.
   This is not a common ingredient found in Grocery Stores or Super Markets. In India, it is sold in Nattu Marundhu Kadai(local Apothecary) or in Ayurvedic shops. Whereas Nannari Syrup is easily available in most of the shops. In Coimbatore there is a small shop near 5 Corner where an old man sells Nannari Sarbath, Rose Milk etc., It is from him that we usually stock up Nannari Syrup and Rose Syrup. It is one thing I usually get it packed from home. I recently got a few packets of Nannari Roots from Indian Stores and that is the reason behind this post and my homemade Nannari Syrup.

NANNARI - INDIAN SARSAPARILLA ROOTS

Nannari/Indian Sarsaparilla Roots are truly not Sarsaparilla. It is a tropical plant from the genus Smilax Ornata and its scientific name is Hemidesmus Indicus.

Tamil - Nannari
Malayalam - Nannari/Naruneendi
Kannada - Anamtamula
Telugu - Sugandhi
Odia - Suguddimalo
Hindi - Anantamul
Sanskrit - Anantamulah, Balyam. Dugdhgarbha

HEALTH BENEFITS OF NANNARI:

Nannari Root is a wonder herb with loads of health benefits. For centuries, people have used the root as a body coolant, for treating joint & skin problems. It was also believed to cure Leprosy, as it is a natural blood purifier.

Body Coolant - Nannari Root is a natural body coolant. It is commonly used to cool down the body temperature during Summer. It is also known to protect the body from dehydration.

Blood Purifier - Nannari is known as a natural Blood Purifier. It also helps to increase the immunity of the body and increases the energy level. It was once believed to cure Leprosy.

Digestion - Nannari benefits in treating stomach disorders. It also aids in digestion and also helps to increase the appetite.

Stomach Health - The medicinal properties in Nannari helps to relieve Constipation and also treats Acidity.

Treats Skin Problems - As it is a Blood Purifier, it helps in treating Skin Problems like Psoriasis, Eczema & Dermatitis.

Treats Joint Problems - Nannari is a potent anti-inflammatory. This factor makes it beneficial in treating inflammatory conditions like Rheumatoid Arthritis, other causes of Joint Pain and the swellings caused by Gout.

Protects the Liver - Compounds rich in flavonoids found in Nannari helps to reverse damage to the Liver and helps it function at its best. It is also best for treating inflammations in Liver & Spleen.

NANNARI - INDIAN SARSAPARILLA ROOTS

CULINARY USAGE:

You can add a few pieces of Nannari Root into the pot used for storing Drinking Water.
It adds a wonderful aroma to the water and also aids with loads of health benefits.
The best way to use the Nannari Root is to prepare Nannari Syrup.
Add Nannari Syrup to a glass of Cold Water and drink it as such.
Can add a dash of Lime/Lemon and convert it into a delicious Lemon Nannari Sarbath.
Combine Nannari Syrup with Soda & Lemon to make a Fizzy Drink.
Can combine Nannari Syrup with your favourite fresh fruit juice for an amazingly fragrant Fruit Juices.

Add Nannari Syrup along with Tender Coconut Water for a refreshing Ilaneer Nannari Sarbath. Can add flavour to the drink by adding a dash of Lime or Orange Juice for a tangy citrusy note in it.

NANNARI - INDIAN SARSAPARILLA ROOTS

________________________________________________________________________________

*DISCLAIMER:

Please remember, these options are only meant as guidelines and in no way replaces the advice or treatment provided by your medical practitioner. It is always good to seek the advice of your physician for professional advice in any matter related to your health. This is for information purposes only.

NANNARI LEMON SARBATH

   Nannari or simply the Indian Sarsaparilla is a wonder herb which comes into the limelight during Scorching Summers. You can see small roadside Juice shops in South India selling Nannari Sharbat. The seller would be busy vending Nannari Sharbat and there would always be a long queue for the drink. Lime Juice, Lime Soda and Nannari Sarbath are the most common cold drinks sold in these shops.   I have fond memories of this Naranga Nannari Sarbath and the smell of it takes me en route my childhood days. The smell of fresh Limes and the intrinsic smell of Nannari reminds me of our trips to Pooram/Vela in our family Temple in Palaghat. A quick drink prepared by the seller by ladling out a few spoons of Nannari Syrup into a tall glass topped up with crushed Ice and then he would squeeze out half a lemon with his Lemon Juicer and there comes the final touch - the ceremonial musical melody, a Ting Ting Ting sound made while mixing the drink with a spoon. Ok... ok... I wanted to say something here...
    Anything from the roadside, especially these drinks were banned by my Mom. She would say the ice is not made with clean water. True to the fact, but there, my Dad came up with an idea. He would ask the vendor to prepare this drink with Soda. The native Goli Soda - a Bottle tightly shut with a Glass Marble alias Goli. We have to press the glass marble with a pressure to open the bottle and there comes the jiffy carbonated water - the Goli Soda. Though we couldn't drink it cold - me with my Tonsillitis problem and my brother with Wheezing problem we were never ever taken near cold food/drinks. At least we were convinced that Soda took the drink to the next level, our father convinced us into it. It took me long years and obviously, it was my husband who introduced me to all types of street food.
     It had been a routine that my husband used to buy few bottles of Nannari Syrup & a bottle of Rose Syrup from the 5 Corner Vendor(CBE) at the strike of Summer. Then there goes glasses and glasses of Nannari Sarbath in various forms & versions. With Lemon/Lime, Tender Coconut, Soda etc., & etc., Yet to try Kerala's Kulukki Sarbath. And it followed even after coming to Malaysia. I always used to stock up few bottles of Nannari Syrup during my every trip to CBE. Recent turn arounds due to Corona has made me find a way to make my own batch of Nannari Syrup at home.
   Well, now I can make innumerable glasses of Cold Lemon Nannari Sarbath... no restrictions... And I am now overwhelmed that I can make it out with my Homemade Nannari Syrup. The moment I finished making Nannari Syrup, I immediately tried out my first glass of Lemon Nannari Sarbath loaded with Ice Cubes. Wow!!! I was immensely pleased with my job and was like- Hey Supriya - Good!!! Good!!! Great Job!!! And least to mention I immediately made other few glasses and went ahead with my Photo Shoot for this Post. The pictures are from the Lemon Nannari Sarbath which I immediately made from my Homemade Nannari Syrup. When I get damn confident with the recipes, the first thing I do is to plan it to post it in my Blog.

To read about the HEALTH BENEFITS OF NANNARI/INDIAN SARSAPARILLA ROOTS, Click here...

Cuisine - South Indian
Recipe Type - Juice/Drink
Difficulty - Easy

Yields - 2 Glasses (Medium sized )
Author - SM

Preparation Time - 5-10 Minutes

For HOMEMADE NANNARI SYRUP, Click here...