Nannari sarbath is one of the most refreshing and summer coolant drink made from a herb called nannari which is usually available in country medicine stores (naattu marundhu kadai). It is a natural coolant, helps in the prevention of sun stroke and treats minor skin problems.

I still remember the days, I used to wait for summer, only to drink this nannari sarbath. During the summer holidays, I usually go to our hometown with my cousins. There, in many small shops, this colourful and vibrant sarbath bottles were lined up like rainbows. While going in bus itself, it attracts and i count the colours they have. My grandma used to give me money and big bucket to buy this nannari sarbath. Since i go to a particular sarbath shop regularly, the shop owner usually give a free glass of sarbath for me to drink there itself. Even after having that, I used to fight for my quota in my home.

I regularly use nannari roots, atleast twice in a week. I add the roots to tea while boiling. It gives a nice aroma to tea and energise us. Apart from that, I make nannari sarbath, nannari paal or nannari paal sarbath mostly during Ramadhan fasting.

INGREDIENTS:
FOR NANNARI SYRUP:
¾ cup Nannari roots (powdered)
1¼ cup sugar
3 cups water
2 tablespoons lemon juice

FOR NANNARI SARBATH:

3 to 4 tablespoons nannari syrup
1 cup water
Juice from half lemon

INSTRUCTIONS:

TO PREPARE NANNARI SYRUP:

Wash the nannari roots for 2 to 3 times and dry them under sunlight till the roots become dry.

Using mortar and pestle, lightly crush the roots and remove the hard white portion from inside. Similarly proceed with all the roots. Discard the white parts.

Collect the brown parts in a blender and pulse it for few seconds to break the brown parts in to pieces. Set aside.

In a wide pan, boil water until the bubbles appear. Now switch off the flame and add the nannari roots. Close the pan immediately with a lid and place a weight on the lid to make sure that the steam doesn’t escape. Leave it undisturbed for 6 to 8 hrs or better overnight.

Next day you can see dark coloured water. Strain the water using a thick or double folded muslin cloth to make sure that it filter even the tiny particles. I have two layered filter. So i used it. If you don’t have muslin cloth, use a handkerchief to filter. Now add sugar and mix well until the sugar dissolves.

Then heat up the syrup, let it boil until it thickens in consistency like honey. Don’t over boil the liquid. Just switch off the flame, when you feel the syrup begins to thick. Because it even gets more thicker after remove from flame.

Cool down the syrup completely and add juice from one lemon. Mix well and transfer it to a clean & dry container and refrigerate it.

TO PREPARE NANNARI SARBATH:

In a glass, add 3 tablespoons of prepared nannari syrup. Then add juice from half lemon and few ice cubes.

Fill with ice water and serve immediately. You can also add soaked sabja seeds to the sarbath and serve.