Root Beer using Sarsaparillas Root

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Classic root beer is an earthy, medicinal and a refreshing tea like drink. Before 1960, root beer was made using either the sassafras tree root or the sarsaparilla root boiled into a tea. This tea was then mixed with a ginger bug to create a bubbly cool drink. Today, there are no companies in United Stated that make root beer with sassafras. I make the traditional root beer using sarsaparilla root and ginger bug. However, if you can find sassafras root bark, use that instead because it is very tasty. This root beer is healthy and full of probiotics. Probiotics are good bacteria that help improve gut, brain and immune health.

In order to make carbonated root beer, you must first obtain a ginger bug for this recipe. For more information on how to make a ginger bug, go to this page, Ginger Bug Starter.

Start by washing and drying a half gallon mason jar. Add filtered un-chlorinated water into the jar to measure out 1/2 half gallon of water.

Pour the jar of water into a large pot.

Add 1/2 cup sarsaparilla root, 1 tablespoon of chopped ginger root, 1 small cinnamon stick, 1 star anise, 1/4 teaspoon of ground allspice, and 1/2 teaspoon dried wintergreen leaves. 1 teaspoon of vanilla and coriander are optional. Vanilla makes it taste slightly like cream soda, while the coriander has a cilantro like flavor.

Stir well and bring the mixture to a boil with the lid on.

Allow to simmer for 10 minutes.

Take off heat. I keep covered and allow to sit and brew over night for enhanced flavor.

The next morning, add 1/2 cup of cane sugar and 1/4 cup of molasses. Stir until dissolved. If you like a super sweet drinks, double the sugar and molasses. As the ginger bug starts to create carbonation, it will feed off the sugar. I like mildly sweet drinks but if you are used to high sugar soda, I recommend adding more sweetener.

Strain the root beer tea into the 1/2 gallon mason jar or at least a 2 quart measuring bowl.

Prepare 4, 16 ounce bottles or mason jars. Add 50 ml of active ginger bug to each bottle.

Pour the root beer tea into each bottle, leaving 1-2 inches of head space to allow for carbonation build-up.

Cover with a lid and seal tightly.

Keep bottles at room temperature for 2 days.

Burp the bottles every day by releasing air to prevent explosion.

After 2 days, place the bottles into the fridge for at least 24 hours before opening and enjoying. It is normal for some sediment to go to the bottom.

Bottles last 4-6 weeks in the refrigerator. Drink up to 16 ounces per day.

Yield: 4- 16oz bottles

Root Beer with Sarsaparilla Root

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Classic root beer is an earthy, medicinal and a refreshing tea like drink. Carbonated with a ginger bug.

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 3 days

Total Time 3 days 20 minutes

Ingredients

• 1/2 cup sarsaparilla root
• 1/2 gallon filtered un-chlorinated water
• 1 tablespoon ginger root
• 1 small cinnamon stick
• 1 star anise
• 1/4 teaspoon ground allspice
• 1/2 teaspoon dried wintergreen leaves
• 1 teaspoon vanilla and coriander (optional)
• 1/2 cup cane sugar
• 1/4 cup molasses
• 200 ml (50ml per jar) active ginger bug

Instructions

1. Start by washing and drying a half gallon mason jar.
2. Add filtered un-chlorinated water into the jar to measure out 1/2 half gallon of water.
3. Pour the jar of water into a large pot.
4. Add 1/2 cup sarsaparilla root, 1 tablespoon of chopped ginger root, 1 small cinnamon stick, 1 star anise, 1/4 teaspoon of ground allspice, and 1/2 teaspoon dried wintergreen leaves.
5. 1 teaspoon of vanilla and coriander are optional. Vanilla makes it taste slightly like cream soda, while the coriander has a cilantro like flavor.
6. Stir well and bring the mixture to a boil with the lid on.
7. Allow to simmer for 10 minutes.
8. Take off heat.
9. I keep covered and allow to brew over night for enhanced flavor.
10. The next morning, add 1/2 cup of sugar and 1/4 cup of molasses.
11. Stir until dissolved.
12. Strain the root beer tea into the 1/2 gallon mason jar.
13. Prepare 4, 16 ounce bottles or mason jars.
14. Add 50 ml of active ginger bug to each bottle.
15. Pour the root beer tea into each bottle, leaving 1-2 inches of head space to allow for carbonation build-up.
16. Cover with a lid and seal tightly.
17. Keep bottles at room temperature for 2 days.
18. Burp the bottles by releasing air to prevent explosion.
19. After 2 days, place the bottles into the fridge for at least 24 hours before opening and enjoying.
20. Bottles last 4-6 weeks in the refrigerator.
21. Drink up to 16 ounces per day.

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