HOMEMADE ROOT BEER
This Root beer is bound to be a hit at any gathering. It is very easy, ice cold and yummy. Use a large insulated drink cooler to brew it in, and everyone can help themselves using the spigot. This is best to do outdoors or place the cooler in the kitchen sink as it brews. Dry ice can be dangerous. Be sure to use gloves when handling. Do not allow children to handle the dry ice.
Provided by LUVNGRAMS
Categories Drinks Recipes
Time 5m
Yield 64
Number Of Ingredients 4
Steps:
- In a large cooler, mix together the sugar and water, stirring to dissolve sugar completely. Stir in the root beer extract. Carefully place the dry ice into the cooler, and cover loosely with the lid. Do not secure the lid, as pressure may build up.
- Let the mixture brew for about an hour before serving. Leftover root beer can be stored in one gallon milk jugs.
Nutrition Facts : Calories 72.6 calories, Carbohydrate 18.7 g, Sodium 5.9 mg, Sugar 18.7 g
HOMEMADE ROOT BEER SODA
Make and share this Homemade Root Beer Soda recipe from Food.com.
Provided by Ctraugh
Categories Beverages
Time P3DT30m
Yield 1 Gallon
Number Of Ingredients 6
Steps:
- Slice the ginger into thin sections and add them to two cups of boiling water.
- Simmer this on very low heat for 20 minutes.
- While this is simmering, boil the gallon of water and two cups of sugar for one minute and set aside.
- Pour the ginger and liquid into a blender and blend on high for about one minute.
- Pour this blend into the sugar water, through a strainer.
- With a soup ladle, pour a few cups of the hot brew through the remaining pulp to extract a bit more of the ginger flavor.
- Cool to room temperature. When cool, add vanilla, yeast and stir until dissolved.
- Let sit for about 30 minutes.
- Then bottle and age.
- The simplest, safest and least expensive method of bottling is to use one-liter plastic soft drink bottles with screw caps.
- These can be sterilized by rinsing in a mixture of household bleach and water and then rinsed with clean water.
- After filling, the bottles should be set aside at room temperature for about 48 hours, or until hard (check by squeezing).
- Then refrigerate to finish the aging process.
- Leaving the bottles at room temperature too long will cause over carbonation.
- Using glass rather than plastic bottles can cause shattered bottles.
- Another nice feature of the plastic bottles is that they can be re-carbonated if only partially consumed.
- Just let it sit out over night with the cap on and refrigerate it when hard.
DIY ROOT BEER RECIPE
Homemade root beer is earthy, bold, and sweet all at the same time.
Provided by Marcia Simmons
Categories Non-Alcoholic Beverage
Time P2DT14h45m
Number Of Ingredients 11
Steps:
- Combine 2 quarts water, sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla in a medium saucepan. Bring to a boil, reduce to a simmer, and cook for 10 minutes. Remove pot from heat, cover, and let steep for 2 hours.
- Strain liquid through a fine-mesh strainer lined with cheesecloth into a large pot. Add remaining 2 quarts water along with brown sugar and molasses. Stir until mixture is integrated, then cover.
- Let cool to 75°F (24°C), then stir in yeast and let it sit for 15 minutes. Fill plastic bottles with mixture, leaving 2 inches of space at top. Screw on caps. Keep bottles at room temperature for 36 hours, then open a bottle slowly and carefully to see if it is carbonated enough. If it is, then go on to step 4. If not, reseal the bottle and let rest for another 12 to 24 hours until desired carbonation is reached.
- Place bottles in the refrigerator for 2 days before drinking. You can store refrigerated root beer for about 1 month.
Nutrition Facts : Calories 99 kcal, Carbohydrate 26 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, Sodium 19 mg, Sugar 24 g, Fat 0 g, ServingSize makes about 1 gallon, UnsaturatedFat 0 g
DIY ROOT BEER LIQUEUR RECIPE
The woodsy, complex flavors of root beer are right at home in a liqueur. Use it in cocktails like you would an amaro or in sweet concoctions for a bold and unusual flavor.
Provided by Marcia Simmons
Categories Drinks Other Drinks Ingredient Cocktail
Number Of Ingredients 13
Steps:
- Combine water, sassafras, sarsaparilla, birch, anise, ginger, mint, and lemon zest in a pot over medium heat and bring to a boil. Reduce to a simmer and cook for 10 minutes. Remove from heat and cover, then let it steep for 2 hours.
- Place a fine-mesh sieve lined with cheesecloth over a new pot and strain the liquid into it. Add brown sugar, granulated sugar, and molasses to the pot and bring to a boil over medium heat. Remove from heat and add vanilla, then let the mixture cool.
- Pour cooled liquid into a sealable glass jar and add vodka. Seal and shake, then let the mixture rest for 1 day. Store at room temperature for up to 6 months. Refrigerate if desired.
Nutrition Facts : Calories 57 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, Sodium 2 mg, Sugar 4 g, Fat 0 g, ServingSize Makes about 2 1/2 cups, UnsaturatedFat 0 g
ROOT BEER LOLLYPOPS
Make and share this Root Beer Lollypops recipe from Food.com.
Provided by Dienia B.
Categories Candy
Time 1h
Yield 8 lollies
Number Of Ingredients 5
Steps:
- Grease 8 metal lollipop molds.
- Combine corn syrup water and sugar in small sauce pan over low heat, stirring just till the sugar dissolves.
- Once the mixture comes to a boil, reduce back to low heat.
- Continue to cook until it reaches 300°F on candy thermometer (it will take 15 minutes total).
- If crystals form around edge of pan, brush them back with moistened pastry brush.
- Remove from heat add root beer.
- Fill each mold with 1 tablespoon mixture.
- Insert a stick into center inserting it 1/4 inch and smoothing over; let cool and then unmold.
Nutrition Facts : Calories 66.1, Sodium 0.3, Carbohydrate 17.3, Sugar 14.2
REAL HOMEMADE ROOT BEER
Real root beer, naturally carbonated: A strong taste without being harsh. As close as you can get to store-bought and still have all natural ingredients. The taste is much more honest than store-bought as well. The keys are your choice of flavorings and using yeast to naturally carbonate. This recipe produces just under 2 liters. I found this after searching the Web for the easiest version possible that uses no special equipment, just household items, although you have to search for suitable real root beer extract. To give proper credit, the basic recipe has been worked out by Dr. David B. Fankhauser, Ph.D. , Professor of Biology and Chemistry, U.C. Clermont College, Batavia OH. The recipe is a perfect demonstration of Henry's Law. Look it up. You must use fresh yeast, otherwise it won't be fizzy and it will taste like "skunky" beer that went bad. You can try increasing the yeast a tiny fraction to get more carbonation, but again, too much and it's like drinking from a bicycle tire. Use plain white granulated sugar. The sugar provides food for the yeast which makes the carbonation happen. I searched my neighborhood for root beer extract, no grocery or health food store had it. I finally ordered directly from Zatarain's from their web site. The bottle: Use a plastic 2-liter soda pop bottle with a resealable cap. CLEAN this thoroughly before using. Do NOT, for safety's sake, use a glass bottle. The funnel: A clean plastic funnel is best.
Provided by Tony Papaleo
Categories Beverages
Time P4DT10m
Yield 1 2-liter bottle, 8 serving(s)
Number Of Ingredients 4
Steps:
- Use the funnel to pour the sugar in the bottle.
- Add the yeast.
- Toss the sugar and yeast around in the bottle so it mixes well. Just swish it around, don't shake it violently. Make it so there is a little depression in the center of the dry mixture.
- Add the root beer extract via the funnel.
- Add some of the water by pouring it over the tablespoon so get the extract residue into the bottle.
- Fill up the bottle about half way with some more water.
- Put the cover on the bottle and GENTLY swish to get the sugar/yeast mixture slightly dissolved.
- Add the rest of the water to about 1 to 1-1/2 inches from the top, then cap this TIGHTLY.
- Let stand in a cool place (65 to 72 degrees F) for three to four days.
- Do not shake the bottle or move it around unnecessarily. Leave it be.
- After about 24 hours of brewing itself, the bottle will start to feel hard as the pressure builds.
- After three/four days, the bottle should be very hard -- resist the urge to shake it up or open it, you will ruin your root beer. Place in refrigerator overnight. This arrests the yeast action.
- After chilling, decant into a glass and enjoy.
- Note: There will be leftover yeast in some sludge at the bottom of the bottle. Be careful decanting as you get to bottom of the bottle. That yeast will be skunky.
- Another note: The yeast is still working! Drink this up right away, keep it chilled.
VICTORY'S HOMEMADE ROOT BEER SCHNAPPS
Tastes just like the little root beer barrels you liked when you where a kid very simple to make tastes very good
Provided by bmiene
Categories Beverages
Time 10m
Yield 2 1/2 cups
Number Of Ingredients 5
Steps:
- Dissolve sugar in hot water.
- Add vodka and root beer concentrate and vanilla stir well.
- Store in air tight container.
Nutrition Facts : Calories 440.1, Sodium 2.9, Carbohydrate 60.1, Sugar 60
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HOMEMADE ROOT BEER RECIPE - NOURISHED KITCHEN
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4.8/5 (12)Total Time 48 hrs 45 minsCategory DrinkCalories 85 per serving
- Fill a large stock pot with 10 cups water, and then spoon in the sarsaparilla, ginger, licorice, dandelion, birch, and star anise.
- Bring to a boil over medium-high heat, then turn down the heat to medium-low. Simmer for 30 minutes, and then stir in the sassafras bark, and continue simmering a further 15 minutes.
- Turn off the heat, stir in the sugar until it dissolves. Next, allow the decoction to cool to room temperature - about 2 hours.
- Strain decoction, discarding the herbs. Stir in the ginger bug, and pour into flip-top bottles - allowing at least 1 to 2 inches of headspace in each bottle.
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