Nannari/ Indian sarsaparilla Sharbat

Botanical name: Hemidesmus indicus

Preparation Time : 15 minutes
Cooking Time : 15 minutes
Serves / Makes : 1 squash bottle

Ingredients:
Indian Sarasaparilla(nannari) roots 100gms
Water 1 litre
Sugar 1 kg
Lemon 6

Method:
Break the sarasaparilla roots into 1"-2" pieces.
Dry very well in hot sun.Ligtly crush and remove the hard portion inside.
Powder it fine in a dry grinder.
Boil the water, remove from the stove and add this powder,mixing well.
Leave for 8-10 hrs undisturbed.
Strain using fine muslin cloth, add sugar.
Put on stove again.Heat stirring continuously ( to prevent sugar sticking at the bottom) till you get a slightly sticky consistency.
Remove, cool well and add juice from the lemons.
More lime juice is optional.
This preserves very well.

Comments & Tips
To 1 portion of syrup add 3 portions ice water and put it in a blender for few seconds.
A few cubes of the fleshy and icy palm fruit(Tadgola) can also cut into cubes and added. In Tamil Nadu, this is a very popular drink especially to beat the heat of the soaring sun.
Some juice vendors add sliced bananas as well to it.
It fizzes very well and tastes very good.