Homemade (Sarsaparilla) Root Beer Recipe
We're so excited to share this one!
Sassafras, sarsaparilla, ginger and other herbs give this traditional, homemade root beer recipe its distinct, aromatic flavor. And it's naturally fermented, for lots of probiotics and plenty of fizz!
Ingredients
- 10 cups water
- 3 tablespoons sarsaparilla root
- 1 tablespoon ginger root
- 1 tablespoon licorice root
- 2 teaspoons dandelion root
- 2 teaspoons birch bark
- 1 star anise pods
- ¼ cup sassafras root bark
- ¾ cup unrefined cane sugar
- ½ cup ginger bug (strained)
Equipment
- flip-top bottles
Instructions
- Fill a large stock pot with 10 cups water, and then spoon in the sarsaparilla, ginger, licorice, dandelion, birch, and star anise.
- Bring to a boil over medium-high heat, then turn down the heat to medium-low. Simmer for 30 minutes, and then stir in the sassafras bark, and continue simmering a further 15 minutes.
- Turn off the heat, stir in the sugar until it dissolves. Next, allow the decoction to cool to room temperature - about 2 hours.
- Strain decoction, discarding the herbs. Stir in the ginger bug, and pour into flip-top bottles - allowing at least 1 to 2 inches of headspace in each bottle.
- Ferment the root beer at room temperature about 2 days, allowing more time during cold weather. Transfer to the fridge for 3 days to allow the bubbles to set, and serve cold over ice.
Enjoy!
