Nannari Sarbath | Nannari Syrup | Nannari Sharbat

Nannari sarbath recipe with step by step photos – easy do it yourself method of making nannari syrup or nannari sharbat at home. This sharbat made of nannari is super cooling and refreshing for the body. Thus, an excellent beverage for the sweltering summers in India.

Nannari also known as Indian sarsaparilla is a plant native to India and is used in Ayurveda. Its also called as ananthmoola or anantvel. Because of its medicinal properties, it is also one of the most important herbs used in the ancient science of Ayurveda.

To prepare nannari syrup, it roots are used. The roots are aromatic and thus in the syrup too the aroma is felt. Though nannari syrup is easily available in South India and now online too, I wanted to prepare the syrup at home. So I bought nannari powder from amazon.in and made the syrup at home.

Preparing the syrup from roots is a slightly tedious process and I wanted easy work to do.

Along with this Nannari Sharbat, a few more cooling drinks that you can easily make at home are:

• Thandai recipe
• Panakam recipe
• Kokum juice
• Neer mor

Nannari is cooling for the body and is excellent during the summers. Its also a blood purifier and one of the remedies for urinary infection. It also improves digestion.

Nannari sarbath is an ancient cooling drink and is better than consuming cola drinks. It is also used to make the famous cooling drink from Madurai known as Jigarthanda.

I have made the nannari syrup with sugar, but you can also use jaggery in it. In the steps I have explained both preparing nannari syrup as well as nannari sarbath. For the sharbat, you just have to dilute a mixture of this syrup and lemon juice with chilled water.

In fact we are having nannari sarbath everyday to keep us cool in this sweltering heat. Soaked sabja seeds and a few fresh mint leaves also taste good in this sharbat.

How to make Nannari Sarbath (Nannari Syrup)

1. Firstly take 5 cups water in a pan and add 100 grams of nannari powder.

2. Stir and mix very well with a spoon or wired whisk.

3. Cover the pan with a lid and soak for 2 to 3 hours.

4. Then add 5 cups of sugar in the same pan.

5. Keep the pan on stove top and cook on a low heat. Stir so that all the sugar dissolves.

6. Cook for about 20 to 30 minutes till the syrup reduces by ⅓ and you get a half or one string consistency in it. Cook on a low to medium heat and do use large pan for cooking the syrup. So that while boiling the syrup does not spill out. Also stir at intervals.

7. Let the solution cool completely.

8. Then filter the solution in another pan using a fine sieve.

9. Pour the solution in a clean bottle and then refrigerate. This recipe gives about 1 litre of nannari syrup.

To prepare nannari sharbat

1. Take 3 to 4 tablespoons of nannari syrup in a glass.

2. Squeeze some lemon juice. You can add about ½ to 1 tablespoon of lemon juice.

3. Pour water and mix well.

4. Add some ice cubes. if using cold water, then you can skip ice cubes. You can also add some soaked sabja seeds in the sharbath. The addition of sabja seeds will make the drink more cooling.

5. Serve nannari sharbat. 

If you are looking for more Indian drinks then do check:

• Mango lassi
• Piyush recipe
• Lassi recipe
• Orange juice

If you’ve tried this recipe, please rate it in the recipe card or leave a comment below – I’d love to hear your feedback. For more vegetarian inspiration, sign up for my email updates or follow me on Instagram, Youtube, Facebook, Pinterest or X.

This Nannari Sarbath post from the archives, originally published in April 2017 has been updated and republished on February 2023.