Homemade Root Beer Syrup

By / Photography By Aaron Snow | August 27, 2016

Ingredients

  • 6 cups water
  • 3 ounces sassafras
  • ½ ounce burdock root
  • 1 teaspoon coriander seeds
  • 1 star anise
  • ½ teaspoon ginger powder
  • ½ teaspoon grains of paradise, crushed
  • ½ teaspoon juniper berries, crushed
  • ½ teaspoon American spikenard
  • 1 inch fresh ginger root, crushed
  • ½ teaspoon cascade hops
  • 2 drops wintergreen extract
  • ¼ cup dark molasses
  • 6 cups raw sugar

Preparation

Place first 3 ingredients in a saucepan. Bring to a simmer, turn off heat, and cover with lid. Steep for 30 minutes. Remove lid, bring mixture back to simmer, and add next 7 ingredients. Reduce heat to low, cover, and simmer for 45 minutes. Turn off heat, add molasses and wintergreen extract and let steep, covered for one hour. Strain mixture. Add equal amount of sugar to liquid measure. (For instance: if you have 5 cups of liquid, add 5 cups of sugar.)

Place both sugar and liquid back in saucepan, and allow to simmer for 5 minutes.

Transfer to sterilized containers and store in refrigerator for up to 6 months.

For Root Beer

Use one part syrup to three parts seltzer water. Add more syrup for preferred flavor preference.

Ingredients

  • 6 cups water
  • 3 ounces sassafras
  • ½ ounce burdock root
  • 1 teaspoon coriander seeds
  • 1 star anise
  • ½ teaspoon ginger powder
  • ½ teaspoon grains of paradise, crushed
  • ½ teaspoon juniper berries, crushed
  • ½ teaspoon American spikenard
  • 1 inch fresh ginger root, crushed
  • ½ teaspoon cascade hops
  • 2 drops wintergreen extract
  • ¼ cup dark molasses
  • 6 cups raw sugar
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