How do you make nannari syrup?

Answer 1

Nannari (Sarsaparilla) Syrup

Ingredients:

Nannari roots 50 gms

Water 350 ml

Sugar 250 gm

Lemons 2 1/2

Pound the nannari roots slightly and remove the white part in the center and discard. Collect only the outer part of the roots and pound again to smaller pieces.

Bring water to a boil, turn off the heat and add the nannari roots and leave it overnight. (If you don't want a strong flavor, just soak the roots in plain water.)

Then filter out the roots by straining with a fine cloth folded three to four times, so as to remove even the fine particles.

Add sugar to the filtered nannari water and put it on medium heat and stir to dissolve the sugar. Some people prefer to use brown sugar (called jaggery).

Let it boil until the syrup reaches a sticky consistency, add the lemon juice and continue to boil for a few more minutes (about 5 minutes) and remove from heat.

Cool, filter the syrup (when it has a honey-like consistency) into jars and refrigerate.