Learn how to make SARSAPARILLA! This traditional Sarsaparilla drink recipe is easy and beginner-friendly. Fizzy, sweet & nostalgic – perfect for sunny days!
Until I was in my teens, I thought root beer was alcoholic.
I couldn’t wrap my head around how my usually responsible dad could casually offer me sips of his drink. Being the cautious, rule-following child I was, I always refused. Then, one day, I overheard a woman explaining to her confused child that root beer was just soda.
Mindblown, I ordered my first root beer float right then and there. It was love at first sip.
That bold, slightly rebellious flavor hooked me instantly and turned me into a full-blown root beer enthusiast.
Safrole and Sassafras
Before we dive into the details of the sarsaparilla drink recipe, let’s start with a quick disclaimer. The key ingredient in sassafras, safrole, was banned by the FDA for use in food back in the early ’60s.
Why? Because studies showed that feeding massive amounts of it to rats could lead to cancer or liver damage.
But here’s the catch. According to a government agency that calculates human risk based on rodent studies, enjoying a sassafras root-induced drink every day would still pose far less carcinogenic risk than regularly drinking beer or wine. (Source: How Stuff Works)
To actually face a problem, you’d need to drink a lot of sassafras root beer over a long time. And even then, the sugar in that much root beer would likely be the bigger issue.
So, as they always say, “Everything in moderation.” Okay, disclaimer over—let’s get brewing!
Selecting Sarsaparilla Root
Sarsaparilla comes from a tropical plant in the Smilax genus. It is a climbing, woody vine that thrives high in rainforests. Native to places like South America, Jamaica, the Caribbean, Mexico, Honduras, and the West Indies, several species of Smilax are considered sarsaparilla, including:
- Indian sarsaparilla
- Smilax aristolochiaefolia
- S. regelii
- S. febrifuga
- Ecuadorian (Guayaquil)
- Central American (Jamaican or Guatemalan)
Is Sarsaparilla Safe? What You Should Know
The risks of sarsaparilla aren’t well-documented, but they’re more likely to pop up if you’re taking high, concentrated doses. Since the U.S. Food and Drug Administration doesn’t regulate supplements for safety or effectiveness, it’s always a good idea to check in with a trusted healthcare provider before adding any new supplement to your routine.
There is no research on the effects of sarsaparilla during pregnancy or while breastfeeding, so it’s safest to avoid concentrated forms during these times. We also don’t know enough about how sarsaparilla might interact with medications or other supplements. Your healthcare provider is your best resource if you have questions or concerns.
Sarsaparilla Drink Recipe Sweeteners
Looking to sweeten your sarsaparilla drinks just the way you like them? You’ve got plenty of options to choose from! Here’s a quick rundown of some popular choices:
Traditional Sugar Options
- Granulated Sugar: A classic go-to for its clean, simple sweetness. It dissolves easily when heated, making it perfect for syrups.
- Brown Sugar: Want a deeper, richer flavor? Brown sugar brings a molasses-like warmth that pairs beautifully with the earthy notes of sarsaparilla.
- Cane Sugar: Similar to granulated sugar but less processed, cane sugar offers a slightly more distinct flavor that can add a touch of complexity to your sarsaparilla.
Natural Sweeteners
- Maple Syrup: Adds a cozy, caramel-like sweetness. Maple syrup delivers that, along with its unique, rich flavor that complements a sarsaparilla drink recipe perfectly.
- Coconut Sugar: With its mild caramel notes and less processed nature, coconut sugar is a great option. Just keep in mind that it is a bit less sweet than regular sugar.
How to Make Sarsaparilla (Sarsaparilla Drink Recipe)
This easy homemade sarsaparilla is a fun and festive treat that’s so tasty you’ll want to enjoy it over and over and over again.
Ingredients:
- 1 gallon of filtered water, divided
- 1 tablespoon of sarsaparilla root bark
- 1 tablespoon of sassafrass root bark
- 1 tablespoon of birch bark
- 4 sprigs of chocolate mint
- 3 star anise pods
- 1/2 teaspoon of crushed ginger
- 1 vanilla bean, split and scraped
- 1 1/2 cups of packed brown sugar
- 1/2 cup of molasses
- 1/8 teaspoon of ale yeast
Equipment:
- Fine-mesh strainer
- Cheesecloth
- 1-liter plastic bottles
- Instant-read thermometer
Preparation:
- Scrub the roots thoroughly to remove any dirt.
- Cut the roots into 1/2-inch pieces. The roots can be pretty tough, so if you have pruning shears, they are perfect for the job. You can include a few green stems if you have them, but aim for mostly roots.
- Keep cutting until you have enough to fill one cup.
Cooking/Brewing Process
- Combine 2 quarts of water in a medium saucepan with the sassafras, sarsaparilla, birch, mint, star anise, ginger, and vanilla.
- Bring the mixture to a boil, then reduce the heat to a simmer and let it cook for 10 minutes.
- Remove the pot from the heat, cover it, and let everything steep for 2 hours.
- Strain the liquid into a large pot through a fine-mesh strainer lined with cheesecloth.
- Add the remaining 2 quarts of water and the brown sugar and molasses. Stir until everything is well combined, then cover the pot.
Carbonation and Bottling
- Let the mixture cool to 75°F (24°C), stir in the yeast, and let it sit for 15 minutes.
- Pour the mixture into plastic bottles, leaving about 2 inches of space at the top. Screw on the caps tightly.
- Let the bottles sit at room temperature for 36 hours, then carefully open one to check if it’s carbonated enough. If it’s not quite there, reseal the bottle and let it rest for another 12 to 24 hours until you get your desired carbonation.
- Once it’s carbonated to your liking, move the bottles to the refrigerator and let them chill for 2 days before enjoying. Refrigerated root beer can be stored for up to a month.
Customizing Your Sarsaparilla Drink Recipe
Here are some great ideas to add a unique twist to your sarsaparilla or root beer:
- Citrus Zest
Want to add some zesty kick? Toss in the peel of an orange, lemon, or lime while everything’s simmering. It’ll bring a fresh, bright aroma and a little extra flavor pop.
- Vanilla Extract
Once your mixture’s starting to cool, stir in a teaspoon of vanilla extract. It will enhance your sarsaparilla’s sweet, comforting notes.
- Cherry or Berry Infusion
For a fruity twist, simmer some dried cherries, raspberries, or blueberries with the rest of the ingredients. It is sure to bring a sweet, berry-infused undertone to the mix.
Conclusion
Looking for something smooth and sweet? This easy-to-make, non-alcoholic sarsaparilla recipe has got you covered. Whip it up anytime the mood hits, and get ready to sip on some refreshing sarsaparilla!
