South Indian · 4 glasses

Nannari Sharbat

Sarsaparilla root syrup with lemon and sabja seeds. Tamil Nadu's summer drink, and unlike anything else.

8 min Easy Vegetarian

Ingredients

  • 4 tbsp nannari syrup
  • 2 tsp sabja seeds
  • Juice of 1 lemon
  • 600ml cold water
  • A pinch of salt
  • Ice

Method

  1. Soak the sabja seeds in 4 tbsp water for 10 minutes until they swell and go translucent with a grey jelly around them.
  2. Nannari syrup and lemon juice into the glasses.
  3. Cold water, a pinch of salt, stirred.
  4. Soaked sabja spooned in last so they suspend through the drink rather than sink.
  5. Plenty of ice. The salt is what stops it tasting flatly sweet.

Questions people ask about Nannari Sharbat

How long does Nannari Sharbat take?

About 8 minutes from starting to sitting down, and it is straightforward. That is start-to-finish, so it works on a weeknight when you have not planned anything.

What is the one thing to get right in Nannari Sharbat?

Plenty of ice. The salt is what stops it tasting flatly sweet.

What can I use instead of lemon in Nannari Sharbat?

Use lime, or 1 tsp vinegar in a pinch. Add acid off the heat either way.

Can I make Nannari Sharbat ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Nannari Sharbat vegetarian?

Yes, and as written it is vegan too. Check your specific brands if that matters to you.

How long does home-made nannari sharbat keep?

Best made and drunk the same day. Anything blended with fruit separates within a couple of hours, so stir or shake it before pouring.

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