Root Beer Syrup
Root Beer Syrup is a syrup with no alcohol in it, used in 2 drinks on this site.
Making it
refrigerated and sealed. A shelf life here is conservative bar practice rather than a food-safety authority's figure, and it assumes the preparation was bottled clean and cold.
Sold as a soda-fountain concentrate under various brands; almost all of them, like this recipe, use a safrole-free sassafras extract rather than raw bark or oil.
Composition
Derived from the ingredient records. The sassafras, sarsaparilla and wintergreen are strained out and contribute nothing measurable, so the Form is derived the same way as the site's other steeped syrups: the sugar dissolved in the water is the whole of the composition, at the same one-to-one ratio by weight as the cinnamon and ginger syrups, so the same per-100 figures apply.
Used in these drinks
most firstMethod
3 steps · 1h 17mSimmer the 30 g sassafras root bark, the 20 g sarsaparilla root and the 500 ml water together, then stir in the 400 g granulated sugar until it dissolves. Add the 5 g wintergreen leaf in the last few minutes of the simmer and take the pan off the heat.
Leave to steep as it cools.
Strain through a fine sieve, pressing lightly to recover the syrup.
The amounts above are the batch this recipe makes, not a portion of it, and they do not scale with any drink count, because a preparation is made once and then measured out of.