Homemade Root Beer Syrup
User Reviews
5
Homemade Root Beer Syrup
Description
Homemade Root Beer Syrup is made by simmering sassafras and burdock roots with aromatic spices, then sweetening the strained infusion with molasses and sugar. The mixture is gently cooked to meld flavors and develop a rich syrup that captures the distinctive, slightly herbal essence of traditional root beer. Adding wintergreen or peppermint extract at the end introduces a refreshing note that balances the earthy roots and spices. The final syrup can be stored sealed in the refrigerator for up to a year and diluted when ready to serve.
The combination of traditional roots and spices is characteristic of old-fashioned root beer recipes, giving this syrup a robust and layered flavor profile distinct from commercial soft drinks. The sweetness from molasses and sugar provides a thick, syrupy consistency that holds well when mixed with carbonated water.
This syrup is suitable for mixing homemade sodas, cocktails, or even adding a unique twist to desserts and sauces. Its long shelf life in the refrigerator allows for convenient batch preparation.
Straining through cheesecloth ensures a clear syrup free from root debris, and simmering times are controlled to extract maximum flavor without bitterness. The use of either wintergreen or peppermint extract gives some flexibility depending on availability and personal preference.
Ingredients
- 6 cups water
- 3 ounces sassafras root
- 1 ounce burdock root or dandelion root
- 1/4 cup molasses
- 1 clove
- 1 star anise
- 1 teaspoon coriander seeds
- 2 drops wintergreen extract or peppermint extract
- 6 cups sugar
Instructions
- Chop the sassafras and burdock roots into small pieces, about 1/2 inch or smaller.
- Put the roots in a medium-sized heavy pot with the clove, star anise and coriander seeds and cover with the water. Cover the pot and bring it to a boil. Simmer this for 15 minutes.
- Add the molasses and simmer another 5 minutes.
- Turn off the heat and add the wintergreen or peppermint extract. Put the cover back on the tea.
- When the mixture cools, strain it though cheesecloth to remove any debris.
- Return it to the pot with an equal amount of sugar. Stir to combine. Bring it to a simmer and cook it for 5 minutes, uncovered. Pour into quart mason jars and seal. Keeps a year in the fridge.
Notes
- Wintergreen extract is preferred for authentic flavor, but peppermint extract is a suitable substitute if unavailable.
- The syrup keeps for up to a year when stored sealed in the refrigerator.
- Strain carefully using cheesecloth to remove all solid particles for a smooth syrup.
User Reviews
Overall Rating
5
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