Homemade Root Beer Syrup Food

ROOT BEER FLOAT SUNDAE

Steps:

• Bring root beer and sugar to a boil in heavy medium saucepan over high heat. Reduce heat to low and simmer for 45 minutes or until mixture has reduce by 3/4 and is syrupy. Remove from heat and allow sauce to cool to room temperature.
• Place the root beer candies in a plastic re-sealable freezer bag. Lay the bag flat on a hard surface and cover with a hand towel. Using a meat mallet or hammer crush the candies to a course consistency.
• Scoop ice cream into 4 sundae dishes. Spoon 1/4 cup of the root beer sauce over each dish of ice cream. Top the each sundae with a heaping dollop of whipped topping. Sprinkle with sugar cone chips and crushed root beer candies. Place a cherry on top and serve immediately.

HOMEMADE ROOT BEER

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.

QUICK AND EASY ROOT BEER

Steps:

• Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes.
• Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.

HOMEMADE ROOT BEER SODA

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.