Summer is here again. What better way to think to beat heat than to have a cool Sarbath? :)
Ingredients (Makes 2 litres of sarbath)
Nannari Root: 100 gms
Sugar: 2 Kg
Sugar: 2 Table Spoon
Egg: 1
Water: 1200 ml
Cooking time: 10 to 15 minutes
Method
Wash the nannari roots well and tie it using a thread
Put the sugar in a deep vessel and egg white to it and mix well
Pour water to this and stirr well and keep on fire
Put the cleaned nannari roots to it
Caramalize 2 table spoons of sugar and add it.
Once it starts to boil give it a good stir and reduce the flame and keep in low flame for 5 minutes
Switch off the flame and allow it to cool
Sarbath concentrate is ready. Once it cools well strain it and pour into bottles and keep in fridge
Serving
Pour 2 to 3 tables of concentrated sarbath to a glass, squeeze half a lemon to it and pour cold water or soda, give a slight stir and serve.
Note
Once the sugar syrup starts to boil well you can see a layer of froth on the surface of the syrup, just remove it The egg white you add helps in removing all the scum from the syrup. There will be no remains of egg white in the syrup after you strain the syrup.
The bottles in which you store the syrup should be washed and dried well. There should not be water in it.
Caramalized sugar is added to give color to the nananri syrup.
Ingredients (Makes 2 litres of sarbath)
Nannari Root: 100 gms
Sugar: 2 Kg
Water: 1200 ml
Cooking time: 10 to 15 minutes
Method
Wash the nannari roots well and tie it using a thread
Put the cleaned nannari roots to it
Once it starts to boil give it a good stir and reduce the flame and keep in low flame for 5 minutes
Sarbath concentrate is ready. Once it cools well strain it and pour into bottles and keep in fridge
Serving
Pour 2 to 3 tables of concentrated sarbath to a glass, squeeze half a lemon to it and pour cold water or soda, give a slight stir and serve.
Note
Once the sugar syrup starts to boil well you can see a layer of froth on the surface of the syrup, just remove it The egg white you add helps in removing all the scum from the syrup. There will be no remains of egg white in the syrup after you strain the syrup.
The bottles in which you store the syrup should be washed and dried well. There should not be water in it.
Caramalized sugar is added to give color to the nananri syrup.
