Nannari Syrup

Water -300ml

Nannari roots- 100 g

Sugar -200g

Lemon juice- from 6 lemons

Citric acid crystals -optional ( a generous pinch)

Method 

Wash nannari roots thoroughly.spread them on a towel till dry.Remove the inner white  portion from the roots.crush the roots with a pestle or run in a mixer 

Boil water and turn off the stove.put the crushed roots and close the lid and leave overnight.

Next morning strain the nannari water mix with a muslin cloth

Add sugar/jaggery and boil till it turns into a syrupy consistency

Squeeze the juice of six lemons and add to the syrup once cool.

Add pinch of citric acid crystals as preservative(purely optional since it contains lemon)Adding for that extra tanginess and lemonade taste.

Store in an airtight glass bottle..

To make a glass of sherbet mix 2 tablespoons of this syrup with chilled water and crushed ice.