This homemade Root Beer Syrup recipe is a firm family favorite, consistently ranking as one of my kids’ top choices. It delivers an unparalleled, authentic root beer flavor right in your kitchen, sidestepping the complexities of fermentation. While I’ve certainly delved into traditional brewing with carboys and airlocks, this method offers a deliciously simple and achievable path to your very own homemade root beer syrup.

Contents

Mastering Homemade Root Beer Syrup: An Authentic & Simple Recipe

As someone who appreciates a good fizzy drink, my usual preference leans towards plain or subtly flavored (unsweetened) seltzer. However, there are two classic sodas that hold a special place in my heart: ginger ale and root beer. I’m utterly captivated by the warm, complex, and spicy notes found in both. What I find less appealing, however, is the often-overwhelming amount of sugar and artificial ingredients packed into most commercially available sodas.

The Quest for Authentic Fizz: Why Homemade is Best

Years ago, my dad passed down his wisdom for crafting homemade ginger ale, which perfectly addressed my ginger ale cravings. But until recently, satisfying my root beer longing without succumbing to a “sugar bomb” was a persistent challenge. Beyond a select few boutique root beer brands (which are indeed tasty but come with a hefty price tag), the pervasive sugar bomb in most mass-produced sodas often comes in the form of high-fructose corn syrup (HFCS). While I won’t dive into the extensive debate surrounding HFCS, I can say that for our family, minimizing its consumption is a conscious choice.

In my past attempts to create homemade root beer, I dabbled with extract kits. Yet, I always felt a twinge of disappointment. There’s something deeply satisfying about building a recipe from its foundational elements. Simply mixing a small bottle of liquid with water and sugar felt, to me, like a shortcut that missed the essence of true culinary creation. Call me a bit eccentric, but I prefer the “ground up” approach.

Inspired by the Masters: Embracing the DIY Spirit

It turns out, I’m not alone in this sentiment! My quest for truly authentic, from-scratch root beer led me to a remarkable discovery: Hank Shaw, also known as Hunter Angler Gardener Cook. In short, Hank Shaw is an absolute inspiration for anyone with a DIY bent. Having just navigated standardized testing with my children, I find myself thinking in analogies, and the best way to describe him is this: I am to Hank Shaw as Sandra Lee is to Martha Stewart. While Sandra Lee might set a pretty table and whip up a cocktail, Martha would have felled the tree, built the table, hand-wove the fabric, smelted the metal for the silverware, thrown her own pottery, raised the animals and vegetables, prepared everything herself, and likely still looked impeccable doing it all. That’s the level of dedication and craftsmanship Hank Shaw embodies.

My respect for Hank Shaw is immense. He shared a recipe for homemade root beer syrup that immediately struck me as the authentic creation I had been searching for. I already had some dried burdock root—it grows abundantly around here, making me wonder if it truly counts as “foraging.” I then ordered dried sassafras (which is not native to my region) and delved into my spice cabinet for the remaining ingredients. This deep dive into sourcing ingredients felt like earning my foraging badge after all!

The Heart of the Syrup: Aromatic Botanical Infusion

The secret to this exceptional Root Beer Syrup lies in a slow, deliberate infusion (often referred to as a decoction or tisane) of water with carefully selected roots and spices. This process allows the complex flavors to gently release and meld. The journey begins by simmering a blend of sassafras root, burdock root, coriander seeds, star anise, and clove. After this initial simmer, dark molasses (not blackstrap, which can be too intense) is introduced. Molasses is crucial not just for its rich, earthy flavor but also for contributing that signature dark hue that we associate with root beer. Another round of simmering follows, deepening the flavor profile even further.

The Unsung Hero: Why Wintergreen is Indispensable

Then comes the intriguing addition that often surprises people: wintergreen. I urge you, do not skip this step! Go ahead, open a bottle of commercial root beer and take a sniff. What do you detect? That distinctive, fresh, slightly medicinal aroma is the combined essence of sassafras and wintergreen. In fact, many commercial root beers today primarily rely on wintergreen for their classic taste, as sassafras can sometimes be limited due to certain regulations (though our recipe uses dried sassafras root which is generally available). Wintergreen is truly important for achieving that iconic root beer profile. While you might be tempted, please resist the urge to substitute it with peppermint. The flavor profile is distinctly different. If fresh wintergreen leaves are hard to find, a high-quality wintergreen flavoring or extract works wonderfully.

From Bitter Brew to Sweet Perfection: The Transformation

As soon as the roots and spices began to simmer, my kitchen filled with an intoxicating aroma, making my brain exclaim, “Root beer! Root beer! Root beer!” It smelled absolutely incredible. In my excitement, I dipped a spoon in for a taste test. To be perfectly honest, at that stage, it was quite bitter. However, I persevered, knowing this was part of the process. I started this particular batch late in the evening, so I allowed the infusion to cool down and steep overnight on a cold burner, further extracting all those wonderful botanical essences. The next morning, I strained the infusion, measured it, returned it to a clean pot, and added an equal volume of sugar before simmering it once more.

With cautious anticipation, I dipped my spoon in again. And holy man, it was magnificent! The bitter notes had transformed into a harmonious, complex symphony of flavors. The Root Beer Syrup was not just good; it was fantastic!

Beyond the Soda Glass: Creative Uses for Your Homemade Syrup

While my absolute favorite way to enjoy this syrup is poured over ice, topped with my beloved plain seltzer water for a spicy, robust, and utterly authentic root beer beverage, its versatility doesn’t end there. Imagine drizzling this rich syrup over scoops of vanilla ice cream for an unforgettable root beer sundae. Or perhaps you’d like to sweeten your iced tea with it, creating a deliciously unique root beer sweet tea. Can I get a resounding “heck-yeah!” from all the sweet tea enthusiasts out there?

The Homemade Difference: Character, Depth, and Control

Let me be clear: this is not the root beer you find on grocery store shelves. It’s fundamentally different. This homemade syrup possesses a depth, an “oomph,” a character that distinguishes it. It’s not cloyingly sweet, allowing the nuanced flavors of the roots and spices to shine through. Of course, if you prefer a sweeter profile, you always have the freedom to adjust the sugar content in the syrup to your liking.

The moment you inhale its aroma and take your first sip, there’s no doubt in your mind that this is root beer – root beer as it was truly meant to be enjoyed. I would choose a tall glass of this homemade version over any commercial alternative, any day. Even my husband, who generally shuns soda but enjoys seltzer, absolutely loved this root beer. And out of my five children, three declared it the best root beer they’d ever tasted! (One of the remaining two simply doesn’t like root beer, which is consistent, and the other just chose to be contrary that day!)

Essential Ingredients for Your Homemade Root Beer Syrup:

Dried Sassafras Root
Dried Burdock Root
Whole Coriander Seeds
Star Anise
Clove
Molasses
Wintergreen extract

Homemade Root Beer Syrup

Rate Recipe

Author: Rebecca Lindamood

Prep Time: 5 mins

Cook Time: 20 mins

Total Time: 25 mins

Print Recipe
Pin Recipe

Make an honest-to-goodness delicious homemade root beer syrup that transforms into root beer soda pop with the simple addition of cold seltzer water.

Ingredients

6 cups water
3 ounces dried sassafras root
1/2 ounce dried burdock root
1 teaspoon dried whole coriander seeds
1 whole star anise
1 whole clove
1/4 cup dark molasses (not blackstrap)
3-4 wintergreen leaves or 2 drops (1/8 teaspoon) wintergreen flavoring or extract
up to 6 cups sugar, preferably raw, but granulated white sugar can also be used

Instructions

Put the sassafras and burdock roots, coriander seeds, star anise, and clove in a heavy-bottomed 2-quart saucepan that has a tight-fitting lid. Pour the water over the top of the roots and spices and bring to a boil over high heat. Reduce the heat to low and simmer for 15 minutes. If it tends to bubble up and over, vent the lid just slightly.
Add the molasses, stir thoroughly, replace the lid, and return to a simmer for 5 minutes. Remove the pan from the heat, add the wintergreen flavoring or extract, replace the lid, and let the mixture cool completely to room temperature. (I often let mine cool on a cold burner on the stove overnight, especially if I prepare the sassafras infusion late at night.)
Line a fine-mesh strainer with cheesecloth, then place it over a large measuring cup with a pouring spout or a pitcher. Carefully pour the cooled infusion into it to strain. Do not press on the solid contents; instead, allow the roots to rest in the strainer for about 30 minutes to fully drain before proceeding. While the infusion is straining, rinse the pot in which you infused it to remove any lingering bits of root or spice.
Measure your sassafras infusion. Return it to the rinsed pot and add an equal amount of sugar by volume to the pot. For example, if you have 4 1/2 cups of infusion, add 4 1/2 cups of sugar. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 5 minutes, stirring occasionally until the sugar is fully dissolved and the syrup thickens slightly. Pour the finished syrup into canning jars, securely fix clean, new, two-piece lids on top, and store in the refrigerator for up to a year.
To Make a Root Beer Drink from the Syrup: Use 1 tablespoon of syrup over ice for every 1 cup of plain seltzer water. Stir gently to combine. Enjoy your authentic homemade root beer!

Nutrition

Calories: 145kcal

Carbohydrates: 37g

Sodium: 2mg

Potassium: 1mg

Sugar: 37g

Vitamin A: 5IU

Calcium: 2mg

Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.

Did you make this recipe?

Make sure to tag @foodiewithfam on Instagram and #hashtag it #foodiewithfamily so I can check it out!

Print Recipe
Pin Recipe
Share on Facebook