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Homemade Root Beer

Homemade Root Beer
This Recipe Is:

WebMD Recipe from

  • 1/4 cup
    sassafras root bark
  • 1/4 cup
    winter green leaf
  • 2 tablespoons
    sarsaparilla root
  • 1 tablespoon
    licorice root
  • 1 tablespoon
    ginger root
  • 1 tablespoon
    dandelion root
  • 1 tablespoon
    hops flowers
  • 1 tablespoon
    birch bark
  • 1 tablespoon
    wild cherry tree bark
  • 1 teaspoon
    juniper berries
  • 1 cup
    unrefined cane sugar
  • 1/2 cup
    ginger bug or fresh whey or 1 packet kefir starter culture
  • cinnamon stick
  1. Bring two and one-half quarts filtered water to a boil and stir in sassafras, sarsaparilla, wintergreen, licorice, ginger, hops, juniper, birch and wild cherry bark. Reduce the heat to a slow simmer and simmer the roots, berries, barks, leaves and flowers for twenty minutes.
  2. After twenty minutes, turn off the heat and strain the infusion through a fine-mesh sieve or a colander lined with cheesecloth into a pitcher. Stir unrefined cane sugar into the hot infusion until it dissolves and allow it to cool until it reaches blood temperature. Once the sweetened infusion has cooled to blood temperature, stir in the ginger bug or fresh whey and pour into individual bottles (preferably flip-top bottles which are easy enough to find online, leaving at least one inch head space in each bottle.
  3. Allow the root beer to ferment for three to four days at room temperature, then transfer to the refrigerator for an additional two days to age. When you’re ready to serve the root beer, be careful as it, like any other fermented beverage, is under pressure due to the accumulation of carbon-dioxide, a byproduct of fermentation. Open it over a sink and note that homemade sodas, like this one, have been known to explode under pressure. Serve over ice.
Nutritional Information

Makes: 5 servings
  • Calories378
  • Carbohydrates93.6 g
    • Dietary fiber3.9 g
  • Cholesterol0 mg
  • Fat0.5 g
    • Saturated fat0.2 g
  • Sodium144 mg
  • Protein3 g
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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