Root beer

Yield: 1 servings

Measure Ingredient
2 gallons Of water
3 tablespoons Ground sarsaparilla
1 each Heaping tbs hops
1½ cup Honey
1 tablespoon Sassafras
¼ teaspoon Wintergreen extract*
\N \N *Almost all natural
¼ teaspoon Ground coriander
¼ teaspoon Yeast




Place the sarsaparilla, sassafras, hops, and coriander into an enameled or stainless steel pan. Cover them with water and bring to a boil. Reduce the heat and allow them to just barely simmer for 12 hours, making sure the water does not all evaporate. Strain out the solids and add the liquid to 2 gallons of water that has been boiled and cooled to lukewarm. Stir in the honey, wintergreen extract, and the yeast dissolved in ⅔ cup warm water. Stir the mixture thoroughly and allow it to mellow for several hours. You can then siphon off the root beer into a clean container before bottling, or fill the bottles immediately. Makes about two dozen 12-ounce bottles. Old Fashioned Root Beer Ingredients: 1 cake, compressed yeast 5 pounds, sugar 2 ounces, sassafrass root 1 ounce, hops or ginger root 2 ounces, juniper berries 4 gallons, water 1 ounce, dandelion root 2 ounces, wintergreen Directions: Wash roots well in cold water. Add juniper berries (crushed) and hops. Pour 8 quarts boiling water over root mixture and boil slowly 20 minutes. Strain through flannel bag. Add sugar and remaining 8 quarts water. Allow to stand until lukewarm.

Dissolve yeast in a little cool water. Add to root liquid. Stir will. Let settle then strain again and bottle. Cork tightly. Keep in a warm room 5 to 6 hours, then store in a cool place. Put on ice as required for use.

Submitted By EARL SHELSBY On 01-25-95

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