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how to make nannari sarbath at home /nannari juice/nannari syrup

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Total Time 8 hours 30 minutes
Ingredients Method Notes

Ingredients
  

  • Nannari root/ver - 1/2 cup 50 gm
  • Sugar - 13/4 cups
  • Water to soak root - 3 cups
  • Water for sugar - 1 cup
  • Lemon juice - 3 tbsp
Making nannari juice:
  • Nannari syrup - 3-4 tbsp or as needed
  • Some ice cubes
  • Lemon juice - 1 tbsp

Method
 

  1. Take nannari root crush it so that it opens up and keep a thick bottomed vessel with 3 cups of water to boil.
  2. Wash this nannari root nicely and add it to the boiling water and switch off.
  3. Let it stand overnight, keep it covered.
  4. In the morning bring this to boil and let it become half its quantity, then switch off.
  5. Filter this syrup through a muslin cloth and keep it.
  6. Keep another vessel with measured amount of sugar and water, bring to a boil, make a sticky syrup.
  7. Then pass this through a filter to the nannari syrup and mix well, then bring both to a boil for 3-4 minutes and switch off.
  8. when cool add lemon juice mix well and store in a sterilised glass jar.
To make juice:
  1. Take a glass with required sherbet ,add ice-cubes and lemon juice and water to dilute.
  2. Stir well and enjoy.

Notes

While making juice you can taste while mixing and add required syrup ,water and lemon juice accordingly.
Soaking nannari overnight releases all the juices, so its a necessary step not to skip.
While crushing nannari there is no need to remove the centre white part as we are going to filter it finally.
For sugar syrup a thick sticky stage is itself enough there is no need of any string consistency.
It stores well if stored in a sterilized jar.