Rickyrootbeer

Rickyrootbeer is a throwback to the classic root beer flavors of yesteryear, with a blend of earthy herbs and spices that evoke memories of summertime picnics and backyard BBQs. This old-fashioned recipe combines the unique flavors of sassafras, wintergreen, and birch bark with sweet brown sugar and spices to create a truly unique and refreshing drink.

Ingredients

• 2 cups sassafras root bark, dried and chopped
• 1 cup wintergreen leaves, dried
• 1 cup birch bark, dried and chopped
• 1 cup sarsaparilla root, dried and sliced
• 1/2 cup dried orange peel
• 1/2 cup dried lemon peel
• 1/4 cup ground ginger
• 1/4 cup whole cloves
• 1/4 cup whole allspice
• 2 cups brown sugar
• 1/2 cup light corn syrup
• 1/2 cup water
• 2 tablespoons glycerin
• 1/4 teaspoon sodium benzoate

Instructions

Combine the sassafras root bark, wintergreen leaves, birch bark, and sarsaparilla root in a large bowl. Mix well until the ingredients are evenly distributed.

In a small bowl, mix together the ground ginger, whole cloves, and whole allspice.

Add this spice blend to the bowl with the herbs and stir until well combined. In a large pot, combine the brown sugar, light corn syrup, and water.

Place the pot over medium heat, stirring until the sugar has dissolved.

Bring the mixture to a boil, then reduce the heat to low and simmer for 10 minutes. Remove the pot from the heat and let it cool slightly.

Strain the syrup into a large bowl to remove any impurities.

Add the dried orange peel and dried lemon peel to the syrup and stir until well combined. Let the mixture cool completely, then stir in the glycerin and sodium benzoate.

Strain the mixture through a cheesecloth or coffee filter into a clean container.

Discard the solids. Transfer the Rickyrootbeer syrup to glass bottles with tight-fitting lids.

Store in the refrigerator.

To serve, mix 1-2 tablespoons of the Rickyrootbeer syrup with 8 ounces of carbonated water. Serve chilled and enjoy!

Notes

Here are the You can adjust the amount of spices to your liking, but keep in mind that the flavors will mellow out a bit as the syrup ages.

If you prefer a stronger wintergreen flavor, add a bit more of the dried leaves.

Make sure to chop the sassafras root bark, birch bark, and sarsaparilla root into small pieces so they distribute evenly throughout the mixture.

Use a high-quality brown sugar for the best flavor.

Dark brown sugar will give a richer flavor, while light brown sugar will produce a lighter flavor.

The glycerin helps prevent the syrup from becoming too thick and sticky.

You can omit it if you prefer, but keep an eye on the syrup’s consistency.

Store the syrup in the refrigerator to slow down fermentation.

It will last for several months in the fridge, but it’s best consumed within a few weeks for optimal flavor.

For a fizzy twist, try mixing the syrup with some sparkling water and a squeeze of fresh lime juice.

Leftover syrup makes a fantastic ice cream topping or addition to cocktails.

Experiment with different combinations to find your new favorite flavor!

Nutrional Value

• Calories: 64
• Total Fat: 0g
• Saturated Fat: 0g
• Trans Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Total Carbohydrates: 16g
• Dietary Fiber: 0g
• Sugars: 14g
• Protein: 0g