While out looking for some of the passion fruit plants that grow on our property, I discovered a grove of Sassafras trees. ROOT BEER! So I dug some up and chopped up the roots and got to work in the kitchen. Here is the recipe.
Makes 2 quarts.
Prep Time: 5 minutes
Cook Time: 25 minutes
6 cups of water
3 ounces of sassafras roots
1 ounce of burdock root
1/4 cup molasses
1 star anise
1 teaspoon coriander seeds
2 drops wintergreen extract or peppermint extract
6 cups sugar
Chop the sassafras and burdock roots into small pieces, about 1/2 inch or smaller.
Put the roots in a medium-sized heavy pot with the clove, star anise and coriander seeds and cover with the water. Cover the pot and bring it to a boil. Simmer this for 15 minutes.
Add the molasses and simmer another 5 minutes.
Turn off the heat and add the wintergreen or peppermint extract. Put the cover back on the tea.
When the mixture cools, strain it though cheesecloth to remove any debris.
Return it to the pot with an equal amount of sugar. Stir to combine. Bring it to a simmer and cook it for 5 minutes, uncovered. Pour into quart mason jars and seal. Keeps a year in the fridge.