Nannari Cooler

Methods

• Boil nannari roots in sufficient water in a deep non-stick pan for 15-20 minutes. Place a muslin cloth in a strainer and strain the nannari mixture into a bowl.
• Transfer the strained  nannari water into another deep non-stick pan, add sugar, mix and cook on medium heat till the mixture reduces and becomes syrupy. Set aside to cool down to room temperature.
• Pour 2 tbsps nannari  syrup into each of 4 tall glasses. Add 2 lemon slices, 5-6 mint leaves and ½ tsp lemon juice in each glass and mix.
• Add ½ tbsp rose syrup, 2-3 ice cubes to each glass and top with chilled water. Mix well and serve chilled.