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| 2 x ca. 4 Liter | Of water |
| 1 1/2 | Cups, honey |
| 3 | Tablespoons, ground sarsaparilla |
| 1 | Tablespoon, sassafras |
| 1 | Heaping tablespoon, hops |
| 1/4 | Teaspoon, ground coriander |
| 1/4 | Teaspoon, wintergreen extract (Almost all natural) |
| 1/4 | Teaspoon, yeast |
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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 2/3 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 2 1/4 gallons
Comments:
Recipes from Early American Life, August 1975, Pg 12, titled "Making Your Own Soda Pop", by Caroline Kitchen Riddle.
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