Nannari Sherbet

Method

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   About this drink: South India has a wonderful tradition of functional beverages — designed to cool the body, aid digestion or boost immunity. This version features nannari root (Indian sarsaparilla). Famous in All Tamil Nadu. The traditional summer cooler of Tamil Nadu — sold by street vendors in earthen pots Made during Summer.

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   Prepare nannari root (Indian sarsaparilla): Soak dried nannari root in 2 cups water overnight. Strain and collect the rose-hued liquid.

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   Sweetener: Traditional South Indian drinks use palm jaggery, rock candy or regular sugar. Dissolve sweetener in 2 tablespoons warm water.

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   Blend or mix: Blend all components until smooth and homogeneous.

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   Add spice: Add traditional South Indian drink spices — dried ginger, cardamom, fennel seeds, pepper or medicinal herbs as appropriate.

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   Strain: Strain through a fine mesh strainer to remove any solids.

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   Add ice or chill: Add ice cubes or refrigerate 30 minutes.

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   Taste and adjust: Adjust sweetness, spice and consistency.

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   Garnish: Garnish with fresh mint, cardamom powder or a pinch of saffron.

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    Serve: Most South Indian drinks can be stored as concentrates in the refrigerator for 2 to 3 days.