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

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.

Let cool, and you can let it sit and steep for a day or so, the longer the more intense the flavor.

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.

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Written by on June 23, 2011 under ALL RECIPES.

  • Jean

    I’m confused!  Do you put the syrup into water or into ginger ale or ????

    • Sean

      Sorry — put the syrup into plain non-flavored seltzer/club soda. I
      mentioned the ginger ale earlier b/c that was my first home made soda
      recipe. There’s another rosemary-mint soda recipe somewhere on the SD site

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