Nannari Sharbet

Ingredients for 1 servings:

• 200 g root(s), dried Nannari root
• 4 liters of water
• 2 kg sugar
• Lemon juice, or lime
• Mineral water, carbonated

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 3 hours; Total time approx. 11 hours 20 minutes

surprising cold refreshing drink from Kerala

Nannari root is an important medicinal plant in Ayurvedic medicine. It is particularly recommended for reducing excess Pitta energy. However, due to its excellent flavor, it can be safely consumed even without a medicinal background. In India, it is not found in spice shops, but rather in Ayurvedic stores. Outside of India, you may be able to use pre-packaged Nannari syrup. Soak the chopped Nannari roots overnight in two liters of cold water. The next day, heat the liquid and slowly reduce it to 500 ml over low heat. Add another two liters of water and 500 grams of sugar, heat again, and reduce it to two liters. Now drain the resulting syrup, add the remaining one and a half kilograms of sugar, and continue to reduce until the liquid has a very thick consistency. I obtained about two liters of finished syrup this way. The purpose of adding sugar in divided portions is simply to allow the boiled roots, with their lower sugar consistency, to drain more easily than with the thickened syrup. A darker color can be achieved by using brown sugar instead of white sugar. Let the syrup cool in the refrigerator. To serve, dilute it with carbonated mineral water at a ratio of 1 to 5, add lemon or lime juice, and stir.