Best 2 Real Homemade Root Beer Recipes

Indulge in the nostalgic flavors of homemade root beer, a classic beverage deeply rooted in American history. This refreshing drink, traditionally made with sassafras, is now commonly crafted using a blend of spices and herbs. In this comprehensive guide, we present three distinct root beer recipes that cater to various taste preferences.

For those seeking an authentic root beer experience, our "Classic Root Beer" recipe embodies the traditional flavors of sassafras, wintergreen, and vanilla. With its smooth and rich taste, this recipe evokes memories of old-fashioned soda fountains and backyard barbecues.

If you prefer a caffeine-free option, our "Caffeine-Free Root Beer" recipe is the perfect choice. This delightful beverage retains the classic root beer flavors while omitting the caffeine. Made with a combination of spices, herbs, and molasses, this recipe delivers a satisfying and flavorful experience.

Those with a sweet tooth will find solace in our "Extra Sweet Root Beer" recipe. This delectable variation boasts an amplified sweetness that complements the bold flavors of the root beer. Whether you enjoy it as a treat or share it with friends, this recipe is sure to leave a lasting impression.

So, gather your ingredients, put on your apron, and embark on a journey to create your own homemade root beer. Whether you prefer the classic, caffeine-free, or extra sweet version, these recipes guarantee a refreshing and flavorful experience that will transport you back to simpler times.

Here are our top 2 tried and tested recipes!

REAL HOMEMADE ROOT BEER

Real Homemade Root Beer image

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

Ingredients

1/4 teaspoon active dry yeast (not instant)
1 cup granulated sugar
1 tablespoon root beer extract
2 liters water, room temperature (tap water is OK, but bottled water will help avoid chlorine and other additives)

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.

HOMEMADE ROOT BEER

Homemade Root Beer image

From Saveur magazine. My husband wants to try this, so I'm posting it before we lose the magazine. Looks like it'd be neat to try. The article says "the FDA banned safrole - a naturally occurring compound found in the oil of sassafras root bark - for commercial use, but it is still realitively easy to find sassafras in health food stores..." Makes 4 liters. Dried birch bark and dried sarsaparilla root aren't recognized ingredients, so I listed sugar instead with the real ingredients in parenthesis, just so they would be in the list of ingredients.

Provided by Random Rachel

Categories Beverages

Time 35m

Yield 4 liters

Number Of Ingredients 9

Ingredients

1/4 ounce dried sassafras root, bark (optional)
1/4 ounce dried birch bark
1/4 ounce dried sarsaparilla root
1/8 ounce dried licorice root
1 inch piece gingerroot, thinly sliced
1 split vanilla bean
4 quarts water, divided
2 cups molasses
1/8 teaspoon active dry yeast

Steps:

Put dried bark and roots and vanilla in 2 quarts water in a medium pot and bring to a boil. Remove from heat, cover, and steep for 2 hours.
Strain liquid through cheesecloth into a clean plastic pitcher. Add 2 quarts of filtered water, cool to 75 degrees.
Stir molasses and yeast into liquid, allow to sit 15 minutes. Pour into four clean, dry 1 liter soda bottles to 2" below top.
Screw lids on tightly, set aside at room temperature for 12 hours. Chill for 2 days, it will taste strongly of molasses, or chill for 3-5 days for a milder taste. Open slowly and carefully.

Nutrition Facts : Calories 489, Fat 0.2, Sodium 81.4, Carbohydrate 126, Sugar 93.5, Protein 0.1

Tips:

Use fresh, high-quality ingredients for the best flavor.
Don't be afraid to experiment with different flavors, such as adding spices or herbs to the root beer.
If you don't have a cheesecloth, you can use a fine-mesh strainer to strain the root beer.
Be sure to let the root beer cool completely before carbonating it.
If you don't have a carbonator, you can carbonate the root beer by adding 1/2 teaspoon of baking soda to each bottle and then capping the bottles tightly.

Conclusion:

Homemade root beer is a delicious and refreshing beverage that is perfect for any occasion. It is easy to make and can be customized to your liking. So next time you are looking for a tasty and unique drink, give homemade root beer a try.