Homemade Root Beer Syrup Recipes

HOMEMADE ROOT BEER RECIPE

Steps:

• Fill a large pot with 10 cups of cold, filtered water.
• Add the herbs while the water is still cold, and bring it up to a boil over medium-high heat.
• Reduce the heat to low and simmer for 45 minutes, stirring occasionally. If you are choosing to add sassafras bark, wait until the last 10-15 minutes of simmering.
• Turn off the heat and stir in the sugar. Allow the mixture to cool completely.
• Strain the mixture thoroughly with a mesh sieve or cheesecloth.
• Add the kombucha, mix thoroughly, and pour gently into sealable bottles, leaving about two inches of room at the top.
• Let the bottles ferment for two to three days, depending on temperature, then transfer to the fridge and let them sit for another three. The root beer will keep in the fridge for up to three weeks.

HOMEMADE ROOT BEER

Steps:

• In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
• Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.

QUICK AND EASY ROOT BEER

Steps:

• Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes.
• Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.

HOMEMADE ROOT BEER SYRUP

Steps:

• Put the sassafras and burdock roots, coriander seeds, star anise and clove in a heavy-bottomed 2 quart saucepan that has a tight fitting lid. Pour the water over the top of the roots and spices and bring to a boil over high heat. Drop the heat to low and simmer for 15 minutes. If it keeps bubbling up and out, vent the lid just a bit.Add the molasses, stir, replace the lid, and return to a simmer for 5 minutes. Remove the pan from the heat, add the wintergreen flavouring or extract, replace the lid and let the mixture cool to room temperature. (I let mine cool on a cold burner on the stove overnight because I prepared my sassafras infusion late at night.)Line a fine mesh strainer with cheesecloth, place over a large measuring cup with a pouring spout or a pitcher, and pour the cooled infusion into it to strain. Do not press on the contents, but let the roots rest in the strainer for about 30 minutes before proceeding. While that strains, rinse the pot in which you infused it to get any lingering bits of root or spice out of it.Measure your sassafras infusion, return it to the rinsed pot and add an equal amount of sugar -by volume- to the pot. For instance, if you have 4 1/2 cups of infusion, add 4 1/2 cups of sugar. Bring the mixture to a boil, drop the heat to low and let simmer for 5 minutes. Pour the syrup into canning jars, fix clean, new, two-piece lids on top and store in the refrigerator up to a year.!To Make a Root Beer Drink from the Syrup:Use 1 tablespoon of syrup over ice to 1 cup of plain seltzer water. Stir gently. Enjoy!

HOMEMADE ROOT BEER SODA

Steps:

• Slice the ginger into thin sections and add them to two cups of boiling water.
• Simmer this on very low heat for 20 minutes.
• While this is simmering, boil the gallon of water and two cups of sugar for one minute and set aside.
• Pour the ginger and liquid into a blender and blend on high for about one minute.
• Pour this blend into the sugar water, through a strainer.
• With a soup ladle, pour a few cups of the hot brew through the remaining pulp to extract a bit more of the ginger flavor.
• Cool to room temperature. When cool, add vanilla, yeast and stir until dissolved.
• Let sit for about 30 minutes.
• Then bottle and age.
• The simplest, safest and least expensive method of bottling is to use one-liter plastic soft drink bottles with screw caps.
• These can be sterilized by rinsing in a mixture of household bleach and water and then rinsed with clean water.
• After filling, the bottles should be set aside at room temperature for about 48 hours, or until hard (check by squeezing).
• Then refrigerate to finish the aging process.
• Leaving the bottles at room temperature too long will cause over carbonation.
• Using glass rather than plastic bottles can cause shattered bottles.
• Another nice feature of the plastic bottles is that they can be re-carbonated if only partially consumed.
• Just let it sit out over night with the cap on and refrigerate it when hard.

HOMEMADE ROOT BEER: THE POP THAT'S ACTUALLY GOOD FOR YOU

Steps:

• Place the sassafras, sarsaparilla, and birch in a 3 gallon stock pot.
• Add 2 gallons of water. Cover. Bring to a boil over medium heat.
• Turn the heat down and simmer the pot for 20 minutes. Turn off the heat.
• Allow the pan to cool to 100F, naturally. Strain the decoction.
• Return the decoction to the pot. Dissolve the sugar in the water. Add the yeast. Stir well to dissolve the yeast.
• You'll need glass bottles to create the carbon fizz of commercial root beer. Glass is strong enough to seal in the bubbles until the root beer is ready to drink. Swing top bottles or crimp bottle caps will both work.
• Once your bottles are capped you need to store them somewhere to allow them to ferment for 48 hours.
• Check the bottles by opening one over the kitchen sink, check every 24 hours after that. When they are almost perfectly fizzy, refrigerate immediately or place in a cooler with ice. The length of time it takes for homemade root beer to get the perfect fizz depends on your ambient temperatures.

HOMEMADE ROOT BEER

Steps:

• Clean and sanitize all bottling equipment according to information below. Shake Root Beer Concentrate well. Mix with sugar in a large container. (DO NOT USE ALUMINUM). Stir in spring water.
• Dissolve yeast in 1 cup pre-boiled water. Allow yeast to dissolve undisturbed 10 to 15 minutes. Add to sugar mixture and stir well.
• Bottle immediately into plastic bottles, leaving 2-inch space at top of bottle. Cap tightly. Store each bottle on its side in a warm place (70° to 80°F) for 1 to 2 days, then store upright in refrigerator at 40° to 45°F for additional 3 to 4 days. Keep refrigerated and consume within 7 to 8 days.