Root beer is not really beer at all. Rather it is a root tea but for marketing purposes, it was called “beer” to appeal to miners to encourage them to drink less. The drink predates all commercial versions which are traced back to Charles Hire who introduced it at the World’s Fair in 1876. An enterprising young pharmacist in Philadelphia, he was the first to commercialize root beer selling it primarily as concentrated syrup that any soda jerk could use to create a frothy and uniquely flavored drink.
Traditionally, Native Americans have been using local roots such as sassafras and sarsaparilla to eliminate intestinal worms, purify the blood and as a cold remedy long before Europeans set foot in the New World. Now we can reclaim the inherent health benefits of this tasty “root tea” as a refreshing tonic.
There are numerous recipes online with lists of ingredients that range from one or two herbs/roots to twenty plus. This is a pared down version of the recipe that is easy to source and make at home. If you are feeling a bit more adventurous, check out this version from our friends at Nourished Kitchen 🡪 http://nourishedkitchen.com/homemade-root-beer-recipe/
First, we will make a decoction which is a broth of simmered herbs. Then we add it to our ginger bug for a probiotic boost. Store extra syrup in the fridge for up to 3 weeks. Toss when it exhibits mold or has an unpleasant flavor.
Yield 1 quart of syrup.
Supplies
- ½ cup of sassafras root, cut in ½” pieces
- ¼ cup sarsaparilla bark
- ½ teaspoon wintergreen leaf
- 1 whole vanilla bean, cut in half lengthwise
- 6 cups organic sugar
- ¼ cup molasses
- 6 cups filtered or spring water
- Medium sized pot
- Sieve/cheesecloth
- ½ gallon jar with tight fitting lid
Recipe
- Add sassafras, sarsaparilla, wintergreen leaf and vanilla bean to a medium sized pot with 6 cups of filtered water and bring to a boil.
- Turn down to a simmer and let it bubble for an additional 15 minutes.
- Carefully pour the hot mixture through a sieve or cheesecloth to remove the pieces.
- Add the molasses and sugar while still hot. Stir to dissolve completely.
- Allow to cool completely, then pour into a jar with a tight-fitting lid.
- Store Root Beer Syrup in the fridge until ready to make Root Beer Soda (see recipe below).
