Sarsaparilla & Root Beer Kombucha
Looking for a fun and deliciously unique spin on kombucha? Love the flavors of root beer and sarsaparilla? Then you simply must try making root beer kombucha and sarsaparilla kombucha.
Looking for a fun and deliciously unique spin on kombucha? Love the flavors of root beer and sarsaparilla? Then you simply must try making root beer kombucha and sarsaparilla kombucha.
- 2 tablespoons lime juice
- 6 cups filtered water
- 1/4 cup sarsaparilla root
- 1/4 teaspoon wintergreen leaf (do not leave this out! it is th
- 1/2 cup unrefined organic cane sugar (i used a turbinado
- 1 tablespoon molasses (this is the one i use)
- 1 teaspoon natural vanilla extract
- approximately 16 ounces of plain kombucha
- â½ cup of hot (or boiling) water
- 2 tablespoons indian sarsaparilla root
- so that's the easy recipe! ready for the more com
- Carbohydrate 0.63676250027307 g
- Cholesterol 0 mg
- Fat 0.00529375000227018 g
- Fiber 0.0302500004637326 g
- Protein 0.0317625000136211 g
- Saturated Fat 0.000605000000259449 g
- Serving Size 1 1 cup (363g)
- Sodium 14.3712500000649 mg
- Sugar 0.606512499809337 g
- Trans Fat 0.00234437500100536 g
- Calories 2 calories
Step-by-step
- Sarsaparilla Kombucha Infusion: Heat ½ cup of water. Add the sarsaparilla root to the water and let it steep for 30 minutes. Strain the root out of the water. Allow the sarsaparilla water to cool to room temperature.
- Sarsaparilla Kombucha: Pour the sarsaparilla root water into your second fermenting vessel. Add up to 16 ounces of Kombucha. Put in a dark spot and allow to ferment another day or two. Alternatively, refrigerate for a few days.
- Root Beer Kombucha Infusion: Put the sarsaparilla root and wintergreen leaf in a medium pot. Add the filtered water and bring to a boil, then reduce to a simmer for 15-20 minutes. Strain through a fine mesh strainer. While warm, add sugar and molasses, stirring until dissolved. Add vanilla and lime juice. Allow to cool to room temperature. Store leftovers in the fridge for up to 2 weeks.
- Root Beer Kombucha: Add ½ cup of the root beer infusion to every 12-16 ounces of kombucha. Allow to ferment for a few days or refrigerate for a few days. Optionally, add raisins and ginger.
My Unexpected Kombucha Adventure: Sarsaparilla and Root Beer
As a busy working mom, finding time for anything beyond work, kids, and a little (very little!) me-time feels like navigating a maze blindfolded. So when I stumbled upon the world of kombucha brewing, I initially dismissed it as another time-consuming hobby I didn't have the luxury of pursuing. But the allure of crafting my own unique, fizzy, healthy drinks proved too tempting to resist. I started small, with simple recipes, mastering the basics before venturing into more adventurous flavors.
My latest kombucha experiment? A daring blend of sarsaparilla and root beer. I'd always loved the nostalgic taste of root beer, that slightly spicy, sweet, and mysteriously complex flavor. Sarsaparilla, with its earthy undertones, seemed like the perfect partner in crime. The idea was born on a particularly stressful Tuesday afternoon, fueled by lukewarm coffee and the overwhelming desire for something bubbly and delicious.
The process was surprisingly straightforward, a welcome contrast to the intricate recipes I'd found online. I started with a simple sarsaparilla kombucha infusion, letting the root steep in hot water, releasing its unique character. The root beer infusion involved a slightly more elaborate process, but nothing too daunting. Boiling water, sugar, molasses, and the fragrant addition of wintergreen leaf created a base that was richly flavorful and undeniably root beer-esque.
The second fermentation was a delightful wait. Watching the kombucha gently fizz in the bottles, knowing that my little experiment was slowly transforming into something delicious, was both exciting and calming. The results were outstanding. The sarsaparilla kombucha offered a gentle, earthy sweetness, a subtle depth that complemented the tartness of the kombucha base. The root beer version, however, was a revelation. The combination of the creamy sweetness of the root beer infusion and the tangy bite of the kombucha created a drink that was both refreshing and deeply satisfying, a perfect balance of sweet and tart.
But the best part? This homemade kombucha adventure wasn’t just a culinary success; it was a therapeutic one. The quiet process of steeping, brewing, and fermenting became a small act of self-care, a mindful activity that offered a much-needed escape from the chaos of everyday life. It proved that sometimes, the most rewarding things are the simplest ones, the ones that nourish both the body and the soul.
I’ve since experimented with variations, adding a touch of cinnamon here, a hint of ginger there. Each batch is a new discovery, a chance to refine the recipe, to personalize the flavors. And while my kitchen may be a little messier, and my schedule a little busier, I wouldn't trade the joy of crafting my own unique kombucha for anything.
So, if you're looking for a fun, creative, and surprisingly therapeutic project, I wholeheartedly recommend giving this sarsaparilla and root beer kombucha recipe a try. It's a delicious journey, one sip at a time.
