Tag Archives: japanese water crystals

More Root Beer: an improvement on a theme.

19 Jul

A while ago, I posted a recipe for root beer that contains licorice and sassafras.  This one is decent and nice if you want to keep your ingredients to a minimum, but I was a little unhappy with the licorice overpowering the brew.  Here is my new improved recipe, which calls on a third herb:  sarsaparilla.

Simmer for 20 minutes:

4 c of water

2T dried sassafras root

1t dried licorice root 

2 t dried sarsaparilla root

Let this mixture steep and cool off for about 20 minutes more, then strain it into a 2 quart or slightly larger jar.  Add:

1/3 c evaporated cane syrup (sucanot or rapadura) 

1/3 c maple syrup

4 more cups water

Test the temp.  You should be able to touch the water comfortably– if it’s too hot you will kill your tibicos!  Traditionally they talk about the brew being blood warm or milk-warm.  Add:

1/2 c water kefir grains

Cover your jar with a towel to allow air to come in and flies to stay out.  Leave it out of the way for 2 days, stirring occasionally if you remember.  After two days, taste the brew to make sure it’s fermented enough to your liking.  If you want, leave it another day.  When it tastes ready, bottle it.  Leave the sealed bottles out at room temperature for a day or so, then drink or store in the fridge.  Don’t leave them at room temp too long or they will explode with fizz when you open them!

 

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