Wash the nannari roots thoroughly in water until there is no dirt or clay and the water runs clear.
Dry the roots on a clean kitchen cloth for few minutes.
Now using a mortar and pestle break the roots into 2-3 parts so that they loosen and you can separate the inner white part from the rest brown part. Discard all the white part. We will use the brown part alone. If the pieces are big break them further using mortar and pestle or grind them in a grinder jar.
Now heat 3 cups water in a sauce pan. Once you see bubbles appearing in the water put off the flame. Add the ground brown part of nannari roots to it. Cover the sauce pan and keep undisturbed for 6 hours or overnight.
Next day allow this water with roots to boil for about 5 minutes.
Now strain it using a clean kitchen towel. Collect the juice in a sauce pan.
Add rock sugar to the root extract and heat the sauce pan on medium flame until all the sugar dissolves and the liquid attains a one string consistency. This will take around 20 minutes.
Put off the flame. Lastly add lemon juice and give a quick stir. Allow the nannari syrup to cool down completely before transferring it to an air tight, sterile dry glass container. Refrigerate the nannari syrup until use.
On cooling the nannari syrup looks like honey in color and consistency.
To make the nannari sharbat you just have to dilute the homemade nannari syrup/ concentrate with drinking water. Add about 2-3 tablespoon of nannari syrup to 1 glass of cold drinking water. Give a good stir and serve. You may add 1 teaspoon of lemon juice if desired.