Nannari Guide

Nannari Sarbath

Nannari sarbath is the traditional way of drinking nannari: a still, chilled drink, sweetened and served over ice. It is the format most people picture when they think of nannari, and it is the easiest to make at home with a nannari syrup.

What Is Nannari Sarbath?

Nannari sarbath is a South Indian beverage built on the nannari root, the same ingredient described in our nannari guide. Traditionally the root was steeped in water to produce an extract, which was then sweetened and served cold. That drink is nannari sarbath.

It sits in the same family as other Indian sherbets and coolers — light, cold, and served in a tall glass — but the flavour is more herbal and less fruity than most. The nannari root is the whole point: earthy, gently sweet, and unmistakably itself.

Because the drink is traditionally made fresh, the flavour is a little brighter and more delicate than a heavily diluted syrup. Using syrup at home gets you very close, and you control the result.

Common Preparation Style

Nannari base

Start with nannari syrup, or with nannari root extract steeped in water if you are preparing it the traditional way.

Water

Thin the nannari base with chilled water, adding a little at a time until the strength is right for you.

Lime or lemon

A squeeze of lime or lemon is the usual finish. It sharpens the nannari flavour and is expected in the drink.

Ice

Serve it cold, over ice. Nannari sarbath is a chilled drink — that is part of how it is meant to be enjoyed.

Sweetness is adjusted to taste rather than fixed by a recipe, which is why two glasses of nannari sarbath rarely taste identical — and why it is worth starting with less sugar than you think you need.

Nannari Syrup for Nannari Sarbath

Nannari sarbath is the simplest drink to make with Shiva Ganesh Nannari Syrup. The syrup carries the nannari flavour that used to require the root to be steeped first, so the preparation comes down to diluting, sweetening and serving over ice.

Add syrup to a glass of very cold water a little at a time, stirring and tasting as you go, then finish with lime. Because you control the dilution, the result is closer to the traditional made-fresh drink than a fixed packaged recipe would be — and you can make it stronger or lighter for each person.

A pitcher of nannari sarbath also works well when serving more than one or two guests. Mix it ahead, keep it cold, and add ice as you pour.

Nannari Sarbath vs Nannari Soda

Both drinks start with the same nannari flavour, and both are served cold — the difference is carbonation. Nannari sarbath is still and light, the way nannari has traditionally been drunk, while nannari soda is carbonated and ready to drink straight from the bottle.

Nannari sarbath is the one to choose when you want the traditional experience, or when you want to adjust the sweetness yourself. Nannari soda is the one to choose when convenience matters, or when you want the lighter, fizzier finish that carbonation gives the same flavour.

Our nannari drinks guide compares sarbath, soda and syrup across taste, sweetness and how each one is served.

Product information
Nannari Sarbath	Still drink, served chilled over ice with lime. Sweetness adjusted to taste.
Nannari Soda	Carbonated drink, served chilled straight from the bottle. Nothing to prepare.

How to Enjoy Nannari Sarbath

served ice-cold, usually in a tall glass
with a squeeze of lime or lemon added at the table
as a cooling drink through the afternoon, rather than with a meal
in larger batches when guests are over, topped up with ice as it is served

Nannari Sarbath FAQs

What is nannari sarbath?

Nannari sarbath is a traditional South Indian nannari drink. Nannari syrup or nannari root extract is thinned with water, sweetened to taste, and served chilled over ice, usually with a squeeze of lime or lemon.

How is nannari sarbath usually prepared?

The usual method is to dilute nannari syrup with chilled water, adjust the sweetness by taste, add ice, and finish with lime or lemon. Where root extract is used instead of syrup, it is steeped in water first and then sweetened.

Do I need nannari syrup to make nannari sarbath?

Not necessarily. Traditional nannari sarbath is made with nannari root extract. Using Shiva Ganesh Nannari Syrup is the quicker route, and gives you the same nannari flavour with far less preparation.

Enquire About Shiva Ganesh Nannari

Shiva Ganesh Nannari Soda and Nannari Syrup are supplied from YSR Kadapa district, Andhra Pradesh, India. Retail, wholesale, distributor and bulk enquiries are welcome.