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Nannari/ Narunneendi / Sarsaparilla Sharbat

Hima Harikrishnan
600 minutes
Prep Time
10 minutes
Cook Time
10 People
Read Instructions Save For Later

ABOUT Nannari/ Narunneendi / Sarsaparilla Sharbat RECIPE

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

Recipe Tags

  • Veg
  • Medium
  • Others
  • South Indian
  • Blending
  • Boiling
  • Chilling
  • Cold Drink
  • Healthy

Ingredients Serving: 10

  1. Sarsaparilla/ nannari roots 200 grams
  2. Sugar 1.5 kg
  3. Water 2 litres
  4. For sharbat:
  5. Lemon 1
  6. Water 1 + 1\2 cup
  7. Basil seeds as needed
  8. Ice cubes


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

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sonam talwar
sonam talwar   May-12-2017

very unique drink

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