Roots from a couple of sassafras trees, scrubbed and chopped so they fit into the pot (see pic for how much root I used, this came from two 5′ trees)
1/2 t. coriander seeds
5 cloves
2 star anise
1/8 t. cinnamon
1/8 t. nutmeg
1/4 c. pomegranate molasses (if you don’t have, regular dark molasses can be used)
3-4 big stalks of mint leaves
sugar
Put all but the sugar, mint and molasses in a pot and cover with water. Boil hard for 15 minutes. Add the molasses and mint and boil 15 minutes more.
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Strain well. Pick out all the big stuff, then pour the rest through an ultra-fine sieve or a regular sieve lined with a paper towel.
You’ll end up with a nice dark liquid, very fragrant. Add sugar in equal amount to liquid you have (1 to 1 ratio). Bring to the liquid and sugar to a boil to totally dissolve the sugar and make a nice syrup.
Use the syrup as the base for soda — 1/4 c. in a liter is a good start; you can always add more syrup if you want it stronger.
The sassafras root beer syrup stores well in jars. Bring to a boil, pour into sterilized jelly jars and process in a 10 minute boiling water bath.
