Elaneer sarbath recipe | Summer coolant

Elaneer sarbath is an excellent body cooler made by just giving a twist to the nanari sarbath we usually make.

I always have nanari syrup at home in stock. So last year when I saw this elaneer sarbath in the TV show sutralam suvaikalam by Rakesh, I started making it when ever there is excess tender coconut.

Vj loves tender coconut more than the tender coconut water. We regularly buy the fresh tender coconut available in wet market. We some how don’t like the smell of thai coconut that is available in Fairprice.

So these fresh coconut available in wet market is a life saver in summer. Weekly Vj makes sure to buy this for everyone at home when he goes to buy flowers.

Related posts

• Tender coconut payasam
• Tender coconut sorbet

I like tender coconut water (elaneer) than the tender coconut (we call it vazhukkai ), but no need to worry, I scoop and give all the tender coconut to Vj and he finishes in no time.

But sometimes he will feel full and keep some as such. This elaneer sarbath is very easy to mix and enjoy when you have nanari syrup at home. For a change from the regular sarbath I make, this sure tastes wonderful.

Few weeks back I made this and took video and shot a picture too for blogging. But was not satisfied with the picture as I shot in morning, not enough lighting.

So I clicked today again as I had both tender coconut and elaneer in fridge. Though this is a simple recipe, I never had idea about this until I saw that show, so thought to share here with you all.

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Elaneer sarbath recipe

Elaneer sarbath is an excellent body cooler made by just giving a twist to the nanari sarbath we usually make.

Course Drinks

Cuisine Indian

Prep Time 10 minutes

Cook Time 0 minutes

Servings 1

1x2x3x

Cup measurements

Ingredients

• ½ cup Tender coconut pulp
• 1 cup Tender coconut water
• 5 Ice cubes
• 1 tablespoon Nanari sarbath syrup

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Instructions

• Cut open fresh tender coconut and reserve the water. Scoop the pulp (tender coconut).
• In a serving glass, place the tender coconut. Add in some ice cubes.
• Add nanari sarbath syrup and the tender coconut water. Mix and serve.

Video

Notes

• Adjust syrup as per the sweetness in tender coconut water (elaneer).
• Young pulpy tender coconut works best than the thick coconut.

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Stepwise Photos

1. Cut open fresh tender coconut and reserve the water. Scoop the pulp (tender coconut). In a serving glass, place the tender coconut. Add in some ice cubes.

1. Add nanari sarbath syrup and the tender coconut water. Mix and serve.

Serve immediately cold. You can refrigerate both tender coconut and the water for sometime before making the sarbath. Enjoy!