Nannari Syrup
Nannari is known as Sarasaparilla and as Hemidesmus indicus botanically. It is an active principle and raw material in many ayurvedic medicines. The main action of this nannari is as a coolant. It cools down the body. It is used generally in many syrup preparations and it is known as sharbhat in hindi and sarbath in tamil.
This kind of nannari syrup preparations are very valuable in summer with the sun is harsh. Usually when the dehydration is more, these types of natural cool drinks help replenish the body fluids.
Although it is a coolant it has a wonderful flavor which every one will love and cherish.
Nannari Syrup Ingredients:
Nannari root – 50 gms
Water – 2 ½ cup (500 ml)
Sugar – 250 gms
Lime – ½
For Sarbath
Syrup – ¼ cup
Water – ¾ cup
Lime juice – 2 tsp
Ice cubes – 3
Nannari Syrup Method:
Wash the roots well and dry in a kitchen towel. Remove the centre hard white part of the root using pestle and mortar.
Collect all the soft root and grind it coarsely in the mixer.
Boil the water till it bubbles.Add the ground nannari root powder in the boiled water.
Close the container with a lid and keep undisturb for over night or 8 hours.
After 8 hours filter the extract in the double filter or muslin cloth.
Boil the syrup along with sugar before one string consistency.
Allow it to cool and add lime juice and stir well.
The syrup is like as honey. Store it in a clean glass bottles.
For sarbath
Add syrup ¼ th of the glass, ¾ th of water, ice cubes and lime juice and mix well and serve.
Note:
For making this quantity,it will take 15 to 20 minutes exactly.
The consistency is like honey.
Refrigerate and use because we cannot add preservatives.
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