NANNARI SYRUP

NANNARI SYRUP 

INGREDIENTS 

Nannari Roots - 100 gm
Sugar - 1/2 Kg
Water - 4 cups
Lemon Juice - 1 Tbsp 

METHOD 

Wash and clean the roots well to remove impurities and spread in a white cloth to dry
Once dried well pound the roots using a mortar and pestle 
Collect all of the brown bark and discard the white pith from the roots
Pound the bark again to small pieces 
In medium flame in a pan heat the water until it comes to a rolling boil
Add in the bark pieces and cover pan with a tight lid
Set aside to soak well overnight 
Strain liquid through clean muslin cloth twice
Add sugar to the clear liquid and stir until it’s dissolved completely 
Light the stove in medium flame allow the liquid to boil until syrupy like honey
It should reach the single strand consistency 
Remove pan from stove and let the sarbeth cool to room temperature 
Add the lemon juice and mix well
Fill up sarbeth in sterilised bottles and refrigerate 

Notes:

Nannari is Sarasaparilla 
Lemon juice is added to avoid crystallisation of sugar
You can add citric acid also instead of lemon juice 
I refrigerated because I have not added any preservatives or food colour 
If liked a drop or two of red or yellow colour can be added