Old School Root Beer: Sassafras, Allspice, Ginger, Wild Cherry Bark, Vanilla Beans, Sarsaparilla, Licorice, Molasses
Modern Root Beer: Artificial Flavors, Benzoate Anions
Side Effects of Old School Ingredients: Detoxifies Organs, Purifies Blood, Stimulates Digestion, Kills Bacteria, Pain Reliever, Astringent
Side effects of current ingredients: allergies, asthma, gastric upset, hyperactivity, migraines, nausea.
We’ve come a long way, darling … in the wrong direction. Will real root beer stand up?
Root beer has been brewed for centuries. Called “small beer,” the early concoctions were a collection of herbs and spices mixed and simmered. This powerful medicinal blend was first carbonated in 1876, and as the food industry became more mechanized and concerned with shelf life, artificial flavors and preservatives began to replace the powerful and benevolent plant forces present in the original beverage. How lucky for us that we can still do ours!
Although I have never been a fan of soda, I know many people who love to have a sweet, crunchy, bubbly, and fluid taste in their mouth. If you fall into that category but are focused on losing weight, fear not. You can enjoy this delicious homemade root beer, indulging in an ancient tradition while keeping your blood sugar stable AND filling your body with miraculous and beneficial herbal medicines.
ROOT BEER
Ingredients
3 tablespoons sarsaparilla root (about 1/2 ounce)
1 tablespoon. licorice root
1 quart purified water
2-3 teaspoons dried Stevia leaf -OR-
3-4 Stevia tea bags
2 quarts carbonated water
Procedure
Simmer the sarsaparilla and the licorice root in the liter of water for about 45 minutes. DO NOT BOIL – brings out bitter principles. Add the Stevia leaf or tea bags and simmer for 15 more minutes.
Strain the plant material and return the pan to the heat. Cook over low heat until the liquid is reduced by half. Remove from heat and strain with cheesecloth. You will be left with approximately 12 ounces of concentrate. Chill in the refrigerator.
Add two ounces of concentrate to 10-12 ounces of carbonated water. Add Stevia extract to taste, if you want more sweetener.
Yield: about 6 large glasses
Tip: You can use 2 tablespoons. sarsaparilla and 2 tbsp. licorice root OR add any other bark or herb of your choice.
(This recipe from BAKING WITH STEVIA, BOOK 2)
