How To Make Old-Fashioned Root Beer the Amish Way
Growing up, summer meant family gatherings, laughter, and the sweet, spicy aroma of homemade root beer wafting through the air. My grandmother, a true Amish woman at heart, would gather us around the kitchen table, her hands deftly mixing ingredients as she shared stories of her childhood. This recipe is not just a drink; it’s a cherished memory that brings back the warmth of those sunny afternoons spent with loved ones.
What Makes It Special
This old-fashioned root beer recipe stands out for several reasons:
- Authenticity: Made with traditional ingredients, it captures the essence of homemade root beer.
- No Fancy Equipment: You don’t need a soda maker or any high-tech gadgets; just simple kitchen tools will do.
- Family Tradition: This recipe has been passed down through generations, making it a part of our family’s heritage.
- Customizable: You can tweak the spices to suit your taste, making it a unique creation every time.
Gather Your Ingredients
Prep Time: 15 minutes | Cook Time: 30 minutes | Servings: 8
- 2 cups of water
- 1 cup of sugar
- 1 tablespoon of sassafras root (or sassafras extract)
- 1 tablespoon of sarsaparilla root
- 1 teaspoon of vanilla extract
- 1/4 teaspoon of yeast
- 1/4 cup of cold water
- Ice for serving
Let’s Get Cooking
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In a medium saucepan, combine 2 cups of water and sugar. Heat over medium heat until the sugar dissolves completely.
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Add the sassafras and sarsaparilla roots to the saucepan. Let the mixture simmer for about 20 minutes, allowing the flavors to meld.
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Remove the saucepan from heat and strain the mixture into a large bowl, discarding the roots.
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Stir in the vanilla extract and let the mixture cool to room temperature.
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In a small bowl, dissolve the yeast in 1/4 cup of cold water. Once the root beer mixture is cool, add the yeast mixture and stir gently.
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Pour the root beer into clean bottles, leaving some space at the top. Seal the bottles tightly and let them sit at room temperature for 24-48 hours to carbonate.
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Once carbonated, refrigerate the bottles. Serve over ice and enjoy your homemade root beer!
Helpful Hints & Variations
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For a spicier kick, add a pinch of ground cinnamon or ginger to the mixture while it simmers.
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If you prefer a sweeter root beer, increase the sugar to 1 1/4 cups.
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Experiment with different extracts like wintergreen or birch for a unique flavor profile.
What to Serve With It
- Homemade root beer floats with vanilla ice cream
- Classic burgers and hot dogs
- Potato salad or coleslaw for a refreshing side
- Chocolate chip cookies for dessert
FAQs
Q: Can I use store-bought extracts instead of roots?
A: Yes, you can use sassafras and sarsaparilla extracts, but the flavor may not be as robust as using the actual roots.
Q: How long does the root beer last?
A: If stored in the refrigerator, it can last up to two weeks, but it’s best enjoyed fresh!
The Heart of the Dish
This old-fashioned root beer recipe is more than just a drink; it’s a connection to my roots and a celebration of family traditions. Each sip brings back memories of laughter and love, reminding me of the importance of gathering around the table. I hope this recipe brings you as much joy as it has brought to my family.
Your Turn
I invite you to try this recipe and make it your own! Feel free to experiment with flavors and share your experiences. I’d love to hear how your homemade root beer turns out!
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