Monday, 15 April 2013

Homemade Nannari Syrup, Nannari Sherbet And Nannari Ice-Cream - Sarasaparilla Syrup, Sarasaparilla Sherbet and Sarasaparilla Ice-Cream

                     A small push cart lined with bottles and bottles of rainbow coloured syrups parked along the shaded region of the roadside and the crowded region of a bus stand, is a sight that most of us would not have missed while travelling on the suburban roads in the South. I wouldn't have known what those pretty coloured syrups tasted like, if  a group of us had not mustered the courage to go and buy the drink, when we used to return from school. For once we did not bother about what water was used or how clean the cart was or the glasses were, for all we wanted to know was, whether it tasted as good as it looked and sure it did; our first taste of sherbet! Ignoring the hygienic part we continued to savour this new found taste for a few more days, not knowing that we were actually drinking nothing but artificially flavoured sugar syrup with synthetic food colour! Most of the commercially available concentrates are just artificially flavoured and coloured syrups, that includes even the most popular Nannari syrup, which is devoid of the real goodness of nannari roots.

                      Real nannari roots have rich therapeutic properties, especially a good coolant that our body requires during summer and is said to be good for digestion and curing stomach disorders. Nannari roots are available in Country drug stores ( Naatu Marundu Kadai) present in almost every locality and if you can't find one, you can go to Triplicane, where there's an entire street (jam bazaar market) lined with these shops on both the sides of the road. Making the nannari concentrate is a very easy procedure and when you can make it at home with all the goodness of the sarasaparilla roots why buy artificial syrups which is nothing but slow poison, especially with added synthetic food colours. 

After a litre of Nannari syrup made only a month ago got used up, this is my second batch and I know I will run out of it very soon, as we are yet to see the worst of the summer heat! Nannari sherbet is the best summer drink, that I can think of, to beat the heat.

Nannari Syrup
Nannari Roots       50 gms
Water                 350 ml
Sugar                  250gm
Lemon                 2 1/2

Pound the nannari roots slightly and remove the white part in the centre 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 do not like the syrup to be strong in flavour, soak the roots in just plain water)
Filter the roots marinated in the water 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.
Let it boil until the syrup reaches one string consistency ( or just sticky consistency), add the lemon juice and continue to boil for a few more minutes ( approximately 5 minutes) and remove from heat.
Cool, filter the syrup ( honey like consistency) into jars and store in a refrigerator.

To make Nannari sherbet
Nannari Syrup       a few tbsp
Water                  to taste
Lemon juice           a few drops
Ice cubes

Take a few tablespoons of the syrup in a serving glass, add enough water to taste, a few drops of lemon juice, some ice cubes, stir and drink.

To make creamy nannari
Cream                    200 ml
Powdered Sugar        2 Tbsp
Nannari Syrup          3 Tbsp (or to taste)
Lemon zest              1/2 tsp

Whip Cream+ sugar until thick and soft peaks form.
Stir in lemon zest and the syrup.
Stir in some chopped walnuts, transfer to cups and chill overnight or until set.
Sprinkle a little lemon zest and arrange whole walnuts on the cream and serve.

Nannari Ice cream
Fresh Cream            200 gms
Condensed Milk        100 gms
Lemon Juice             to taste
Nannari syrup          to taste
Walnuts and lemon zest

 To make ice-cream combine fresh cream and the condensed milk and whip until soft and frothy. Stir in lemon juice, nannari syrup, chopped walnuts and the lemon zest. Transfer to a container, close tightly and freeze till set. 

The ingredients are almost the same for both the recipes but the texture and the taste differs from one another. While the creamy nannari tastes more like a spongy mousse and easy to prepare, the ice cream tastes soft, creamy and cold that melts instantly in the mouth with a lemony zing.

                                                                    Nannari roots with and without the white part.

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Hiya all,
Finally on this day of october the 1st, 2012, I have decided to include the comment form, after a long gap of two years. But, I am going to be a bit selfish here and keep all those nice and lovely things that is said for me and only me to cherish and will be sharing any queries that requires clarifications and your experience about the food if you have tried my recipes. So, drop in a word if you have anything to say and thanks a lot for stopping by.
"Have a nice day"

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