Pazham Sarbath

Pazham Sarbath is a refreshing South Indian summer drink made using ripe bananas, sarbath syrup (usually Nannari), and ice-cold water. It’s sweet, mildly tangy, and super cooling perfect for scorching summer afternoons. It’s thick, a little chunky from the mashed bananas, and really satisfying to sip on slowly or even scoop out with a spoon. You can think of it as a banana-based cooler, where the syrup adds all the flavor and the banana gives it body. It’s something you can throw together in 5 minutes and still feel like you made something special. 

Pazham Sarbath

This is a very unique recipe from my place. It is a perfect thirst quencher and cooler this hot summer. My hubby loves is so much, I have never made this before, but hubby has done it so many times, so I asked him to make it for me. And he did.

The main ingredient for this is sarbath. If you can find it in your place then great. But i am planning to create that stuff at home. If i succeed in that, will share it. It is also called as Nannari Sarbath.

About Pazham Sarbath

I first tasted Pazham Sarbath thanks to my husband. He used to make this at home often and told me it was a local favorite. I was hesitant at first because the banana in a drink sounded. odd. But once I tried it, I was hooked. The texture was chunky but smooth, and the syrup gave it a nostalgic taste like those old-school summer sherbets we used to drink as kids. 

This recipe comes from my husband's hometown, and it really feels like a passed-down secret. The best part? You don’t need any fancy ingredients or even a blender. Just a bowl, a spoon, and some patience. We now make it every other week during summer, especially after lunch when we want something light but satisfying. It has kind of become our go-to when we spot those overripe bananas lying around. 

And it’s so versatile you can make it thicker, add soda instead of water for a fizzy version, or even play with different kinds of syrups. But the banana and sarbath base? That’s the heart of it. Even our little one has started asking for his own glass now it’s that comforting and fun to drink. 

Similar Recipes

Pineapple Masala Drink

Arabian Pulpy Grape Juice

Nungu Sarbath

Iced Tea

Why This Recipe Works 

This recipe is ridiculously simple, but the flavor balance is spot on. The sweetness of the overripe bananas pairs beautifully with the herby-cooling tones of the sarbath syrup. The ice-cold water helps dilute and chill everything, giving it a slushy, scoopable feel. The banana adds natural thickness and fiber, making the drink filling without being heavy. And if your bananas are overripe and spotty, even better they mash easier and taste sweeter, which means you’ll need less added syrup. 

Why I Like This Recipe - This is one of those recipes that feels like a personal win every time I make it. For starters, it uses things I already have at home: bananas that are turning soft, some sarbath syrup in the fridge, and cold water. No need to rush to the store. Secondly, it’s a recipe where I don’t need to measure too much or follow rules. It’s all about how to mash the bananas, add syrup to taste, and top with water. It’s relaxing and kind of meditative. 

Also, since there’s no cooking involved, it keeps the nutrients of the banana intact and makes prep super quick. It’s one of those recipes where the less you fuss, the better it tastes and once you try it, you'll keep coming back every summer. Honestly, it’s now our go-to when guests drop in unexpectedly on a hot day!

I can make it half-asleep on a lazy afternoon and still end up with something delicious. I also love it because it doesn’t create dishes! One bowl, one spoon, one glass. Simple joys of life. My toddler loves scooping it out like a dessert, and it gives me nostalgic vibes of old-school homemade coolers. It’s comfort, convenience, and taste all in one.

Ingredients

4 Ripe Bananas:  Bananas are the heart of this recipe. Try to use ripe or even slightly overripe ones, the kind that’s going soft and has brown spots.

Sarbath Syrup (preferably Nannari):  This is where all the flavor comes from. If you don’t have Nannari, don’t worry rose syrup, lemon barley syrup, or even jaggery syrup can work as tasty substitutes.

Ice-Cold Water:  This helps balance the sweetness and makes the drink refreshing. I usually pour in 1½ to 2 cups of water.

Hacks

Use Overripe Bananas: 

Go for bananas that have brown spots and are really soft. Those are perfect for this recipe. They mash effortlessly and taste naturally sweeter, which means you won’t need to use too much syrup. Plus, it’s a great way to use up bananas that are too soft to eat on their own. 

Scoop with a Spoon: 

Even though it’s called a sarbath, this is more of a drink-meets-dessert kind of thing. The banana chunks give it a thick texture, so it’s really fun to eat with a spoon like a fruity pudding. You can always add more water if you want it thinner, but we usually like it semi-thick at home. 

Chill Everything First: 

For the best cooling effect, especially on a hot afternoon, try keeping the bananas and syrup in the fridge before you start mixing. That way, you don’t need to add a lot of ice and the drink still turns out nice and cold without getting watery. 

Add Basil Seeds: 

A little twist we sometimes add at home soaked sabja seeds (also called tukmaria or basil seeds). Just soak them in water for 10–15 minutes and mix them in at the end. They add a fun texture and help cool the body too, making it even more refreshing in summer. 

Pazham Sarbath (Step by Step)

 

You need some ripe bananas, ice cold water and sarbath

The main stuff

We peeled two over ripe bananas and added to a bowl

Then thought to add two more overly ripe bananas

Start mashing them with a spoon, that's my hubby making it

mash it baby...

once it is all mashed and look chunky chunky

Add a good amount of sarbath

mash it up again

mix mix mix

Doesn't it looks appetizing

lastly pour some ice cold water

Mix well

Pour yourself a glass and enjoy..

Expert Tips 

• When mashing the bananas, try not to make them too smooth. The goal isn’t to make a paste, it's to keep a few tiny banana bits in the mix.
• This drink is at its best when freshly made. Bananas start oxidizing (turning brown) quickly once mashed, especially after you add syrup and water.

Storage

Honestly, it’s not a recipe that stores well after mixing. But if you’re trying to save time, you can peel and mash the bananas in advance and store them in an airtight container in the fridge for a few hours. Just make sure to cover it well so it doesn’t turn brown. When you're ready to serve, simply add syrup and cold water, give it a stir, and it’s ready to go. 

Serving

This sweet and cooling drink pairs surprisingly well with something salty and crispy. Try it with spicy chips, masala murukku, or even a mixture. It balances out the sweetness beautifully. Another great time to enjoy it is after a heavy meal like biryani or sambar rice. It feels like a gentle, fuss-free dessert that cools you down and helps you wind down the meal. 

FAQ 

Q: Can I use another fruit instead of banana? 

A: Banana is really the star of this recipe. It gives the thick texture and natural sweetness that make Pazham Sarbath what it is. But if you’re feeling experimental, you can try adding a little mashed chikoo (sapota) or papaya along with the banana. Just don’t skip bananas altogether, or you’ll miss the whole essence of this drink. 

Q: What can I use if I don’t have sarbath syrup? 

A: No worries if you can’t find traditional sarbath or nannari syrup. You can easily swap it with rose syrup, lemon juice mixed with honey or jaggery syrup, or even a bit of flavored sugar syrup. The flavor might be different, but it’ll still taste refreshing and summery in its own way. Just adjust the sweetness to your liking.

Q: Can I make this vegan? 

A: Yes, it’s completely vegan already! There's no milk or dairy involved. Just check the syrup label. Some versions of nannari or other flavored syrups might include honey. If you're strictly vegan, go for one that’s honey-free and you’re good to go. 

Q: Is this safe for kids? 

A: Definitely! Kids usually love the natural sweetness and fun texture of this drink. Just keep it simple, avoid adding soda or any other intense flavors. You can even serve it with a spoon so they can scoop and sip. It’s a fun and healthy way to cool down in the summer. 

Variations

With Soda: 

For a fun, street-style twist, you can replace the cold water with chilled soda (like plain soda or even lemon soda). It instantly gives the sarbath a fizzy lift, making it feel more festive. It’s something you’d find at roadside stalls in small towns and it tastes amazing when the weather is super hot. 

With Sabja Seeds: 

If you’re a fan of falooda or rose milk, you’ll love this version. Soak 1–2 teaspoons of sabja seeds (basil seeds) in water for about 10–15 minutes until they swell up. Then stir them into your banana and sarbath mix. It not only adds a fun, jelly-like texture but also cools the body, which is great for summer. 

Fruit Mix: 

While banana is the base, you can absolutely mash in a bit of mango or papaya to change up the flavor. It adds a nice tropical twist and makes the drink a bit more colorful too. Just make sure the other fruits are soft and ripe so they blend easily without overpowering the banana. 

Minty Twist: 

For those who like an herbal touch, try adding a few crushed mint leaves or even a dash of mint syrup. It gives the sarbath a refreshing aftertaste and cuts through the sweetness just a little, especially if you’re having it after a heavy meal.

More Juice Recipes

📖 Recipe Card

Pazham Sarbath Recipe (Banana Sarbath)

Pazham Sarbath is a refreshing South Indian summer drink made using ripe bananas, sarbath syrup (usually Nannari), and ice-cold water. It’s sweet, mildly tangy, and super cooling perfect for scorching summer afternoons. It’s thick, a little chunky from the mashed bananas, and really satisfying to sip on slowly or even scoop out with a spoon. You can think of it as a banana-based cooler, where the syrup adds all the flavor and the banana gives it body. It’s something you can throw together in 5 minutes and still feel like you made something special. 

5 from 1 vote

Print Pin Rate

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 4 servings

Calories: 55kcal

Equipment

• Bowl

Ingredients

• ▢ 4 no Ripe Bananas overly ripe is also good
• ▢ 4 tbsp Nannari Sarbath
• ▢ Ice Cold Water as needed

Instructions

• ▢
  Pre-Preparation:  Always start with four nicely ripened bananas; the softer, the better. They should be just on the verge of being overly ripe with those brown specks on the peel. For mashing, don’t use anything fancy, just the back of a spoon or a fork. press and rotate until the bananas are mostly mashed but still a little chunky.
• ▢
  Mixing it All Up: After mashing, drizzle in the sarbath syrup. usually begin with 4 to 5 tablespoons, but always taste and adjust as I go. It depends on how sweet the bananas already are. The syrup blends with the banana and gives off a beautiful, nostalgic aroma. Give it all a good mix so the syrup spreads evenly.
• ▢
  Adding Water: Next, pour in chilled water, usually around 1½ to 2 cups. Do it slowly while stirring so everything combines well. As the water goes in, the syrup lightens up and the banana mix loosens into a thick, drinkable texture.
• ▢
  Serving: Once mixed, pour the sarbath into glasses. It’s best served immediately while it's cold and fresh. Often enjoy it with a spoon, almost like a light fruit pudding it’s one of those simple joys that feels refreshing every single time.

Nutrition

Serving: 1servings | Calories: 55kcal | Carbohydrates: 15g | Protein: 0.01g | Fat: 0.003g | Sodium: 12mg | Potassium: 16mg | Fiber: 0.03g | Sugar: 15g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 3mg | Iron: 1mg

Tried this recipe?Mention @yummytummyaarthi or tag #yummytummyaarthi!

Join us on FacebookFollow us on Facebook

Share by Email Share on Facebook

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

Follow me on Instagram, Facebook,Pinterest ,Youtube and Twitter for more Yummy Tummy inspiration.

IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!

More Banana Recipes