A probiotic pop series wouldn’t be complete without classic root beer. This root beer recipe is made the old-fashioned way with natural herbs and spices. Who knew that such a comforting treat could be nourishing too?
MAKES: about 4 cups
4 cups first ferment
1 1/2 tablespoons wintergreen leaf
1 tsp sarsaparilla
1 tsp licorice root
1/2 cinnamon stick
1 teaspoon fennel
1 star anise pod
OR use Watkins Root Beer Extract if you cannot source all the herbal ingredients. It can be found in the spice section of grocery stores or Wal Mart.
Make the first ferment and leave the jar in a warm place for 24-48 hours.
Add all the herbs and spices (2 tbsp root beer extract) to a clean and sanitized swivel top bottle.
Strain the grains, and pour the first ferment into the swivel top bottle.
Seal the bottle, and gently tip upside down 2 or 3 times to ensure ingredients are well mixed.
Leave the bottle in a warm place for 24 hours for the second ferment. Burp every 8 hours to avoid an overflow.
Once desired carbonation is reached, refrigerate until well chilled.