DIY Root Beer Float Recipe

Summer is the time for parties on the deck, refreshing beverages, and of course – ice cream! Few things say summertime as well as a tall, frosty, root beer float. The problem is that most mass-produced root beers stray far from the original recipe, which was comprised of lacto-fermented fresh herbs, and natural sugars.

Have you ever seen a cowboy in a western movie sidle up to the bar for a ice cold sarsaparilla? These original drinks were both nourishing and refreshing, full of probiotics that boosted both health and hydration. If you want to replicate these old-school health drinks for your family, you’re in luck. Today we’re giving you all the info you need to whip up your own homemade, healthy root beer float. Add a scoop of ice cream, and you’ll have every kid on the block lining up for a healthy dessert that’s sure to become a summertime favorite.

Old-Fashioned Sarsaparilla Root Beer Float

Ingredients:

●     ½ cup sassafras root bark

●     ½ cup sarsaparilla root

●     ½ tsp of wintergreen leaf

●     1 tiny dash of ground cinnamon

●     1 dash allspice

●     10 cups filtered water

●     1 cup unrefined, natural cane sugar

●     ¼ cup molasses

●     2 tsp vanilla extract

●     ¾ cup homemade “ginger bug”

Directions:

Believe it or not, lacto-fermentation is a process that refers not to milk, but to the process in which Lactobacillus bacteria convert sugars into lactic acid, creating fermentation and fizz. This process can be used for pickles, veggies, and health drinks like the one we’re making today.

Step 1. Put the sassafras root bark, sarsaparilla root, wintergreen leaf, cinnamon and allspice in a large pot on the stove, add in 10 cups of filtered water, bringing it all to a boil.

Step 2. Simmer for roughly 15 minutes

Step 3. Strain the mixture through some cheesecloth or a fine mesh strainer.

Step 4. While your mixture is still hot, stir in your cup of sugar and your molasses. Ensure that it dissolves and mixes in completely.

Step 5. Allow your liquid to cool until warm, but no longer hot.  Then add in your ginger bug. This will be your fermenting agent, don’t skip this step!)

Step 6- Transfer your liquid into jars or bottles with tight fitting lids and set aside in an undisturbed area.

Two Days Later: Check for fermentation and fizz. If you’re satisfied with the carbonation, move your homemade root beer to the refrigerator to chill! Once it’s icy cold, transfer to tall glasses and get ready to enjoy something truly fantastic.

Adding Ice Cream: Most store bought ice cream is a far cry from the original recipes which consisted of mainly cream, sugar, and natural flavors. Don’t add a store bought “non-dairy dessert” to your homemade root beer float! Rather be sure you select an all natural product by reading labels until you’re satisfied. Alternatively, If you have an ice cream maker at home, whip up your own ice cream and even whipped cream for a delicious root beer float that’s scratch-made from beginning to end!

Do you make your own fermented, summer health drinks? Share your secrets and favorite recipes in the comments section below!

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