From Hunt, Gather, Cook by Hank Shaw
When you make your root beer, start with a tablespoon of this syrup to a pint of seltzer water. You can adjust the strength of your drink from there.
Makes 2 quarts.
Prep Time: 5 minutes
Cook Time: 25 minutes
- 6 cups of water
- 3 ounces of sassafras roots
- 1 ounce of burdock root
- 1/4 cup molasses
- 1 clove
- 1 star anise
- 1 teaspoon coriander seeds
- 2 drops wintergreen extract or peppermint extract
- 6 cups sugar
- 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