Name: Nannari/ Narunneendi / Sarsaparilla Sharbat recipe by Hima Harikrishnan at BetterButter
Prep time: 600 min
Cook time: 10 min
Total time: 610 min
Yield: 10
Ingredients: Sarsaparilla/ nannari roots 200 grams; Sugar 1.5 kg; Water 2 litres; For sharbat:; Lemon 1; Water 1 + 1\2 cup; Basil seeds as needed; Ice cubes

ABOUT Nannari/ Narunneendi / Sarsaparilla Sharbat RECIPE

An excellent body cooler that has a wide range of therapeutic properties.

Ingredients Serving: 10

Sarsaparilla/ nannari roots 200 grams
Sugar 1.5 kg
Water 2 litres
For sharbat:
Lemon 1
Water 1 + 1\2 cup
Basil seeds as needed
Ice cubes

Instructions

Break open and discard the centre white part and use the outer bark alone.Clean well with water and allow to dry.
Grind it into a coarse powder.
Boil two litres of water and switch off the flame. Cool it for five minutes and add in the powder.
Mix well and leave it covered overnight.
Next morning strains the mixture twice through a kitchen towel to remove all finer particles.
Add in the sugar
Boil until it is well mixed.
The concentrate is ready.
Soak basil seeds in 1/2 cup water
To prepare the sharbat:
Add the juice of 1 lemon into a glass.
Add in the required quantity concentrate into a glass.
Add in the ice cubes.
Fill with water
Add in the soaked basil seeds
Mix well.
Serve chilled.

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