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Nannari Sharbat is a popular summer drink recipe with nannari roots ground into paste and then served on a bed of crushed ice. A cooling and refreshing sherbet or juice recipe for hot summers.
- 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.
- Thi preserves very well.
This recipe was contributed by chitvish on 23 May 2005
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