Monday, January 23, 2017

Homemade root beer syrup

This amazing root beer recipe would not exist without the help of the amazing blogger over at Garden Therapy! My recipe is basically a riff on hers, which I wanted to use to make kombucha infused root beer😋 the syrup is very tasty mixed with just soda water, though!

I love the way the sarsparilla, licorice, burdock, and wintergreen play so nicely with vanilla to create a smooth flavor we all can recognize.

4 cups filtered water
3 tbsp dried ginger root
3 tbsp sarsaparilla
3 tbsp sassafras
3  tbsp ground licorice root
1 ½ tbsp burdock root
2 tbsp dried winter green mint leaves
1 star anise pod (1 full star)
3 cups sugar
3 tbsp molasses
1 tbsp real vanilla extract

1. In a small pot, combine all ingredients except sugar, molasses and vanilla. Bring to a low boil and maintain a simmer for 20 minutes.
2. Remove from heat, stir in sugar, molasses and vanilla and cover until cool or just warm to touch.
3. Strain through a fine mesh metal sieve (i used a funnel with a built in sieve) into 2 clean glass jars, and seal. Will keep in the refrigerator for 3 months if the syrup is not contaminated (use only clean silverware or pour directly).

For Rootbeer Kombucha:
Once syrup is fully cooled, add syrup to kombucha:

For second ferment infusion: 1/4 cup per 32 oz kombucha. Let ferment sealed at room temperature for 2-3 days, checking for pressure build up and release if necessary. Move to fridge after 3 days, or when carbonated.

For ready to drink kombucha:
Start with 1 tablespoons to 8 ounces ready to drink kombucha. Taste and adjust flavor according to preferences. I like about 2 tablespoons syrup to 8 oz kombucha and a little bit of water to thin and help meld the two flavors.