Description
Root beer kombucha is a healthy take on a classic soda flavor. This recipe uses real sasparilla root and wintergreen leaves that provide lots of flavor and health benefits.
Ingredients
- 6 cups water
- 2 ounces sarsparilla root
- 1/4 tsp wintergreen leaves
- 1/2 cup cane sugar
- 1 tbsp molasses
- 1 tsp vanilla extract
- 2 tbsp lime juice
- 12 cups unflavored black tea kombucha
Instructions
- Combine the water, sarsaparilla root, and wintergreen leaves in a medium saucepan. Bring to a boil.
- Reduce the heat and simmer for 20 minutes.
- Strain the herbs from the liquid.
- Add the cane sugar, molasses, vanilla extract, and lime juice while the liquid is still warm. Stir until the sugars dissolve.
- Cool the mixture to room temperature.
- Pour 1/3 cup of the root beer mixture into each glass bottle.
- Fill the bottle with kombucha, leaving 1-inch headspace. Cap the bottles tightly.
- Let the bottles ferment at room temperature for 2-3 days.
- Refrigerate to stop the fermentation. Enjoy when desired.
Notes
Store extra root beer mixture in the fridge for up to 2 weeks.
Black kombucha tea works best because the bold flavor compliments the intense flavors of the herbs. White or green tea kombucha would be overpowered by the other flavors.
If you can’t find wintergreen, you can substitute mint. It’s not quite as sweet or powerful, so you may want to use a few extra leaves and increase the sugar to 3/4 cup.
You could substitute maple syrup for molasses if you prefer. Maple syrup is sweeter and less tangy than molasses, so your root beer kombucha may be a bit sweeter and more mellow.
Add a scoop of vanilla ice cream to each serving for a fun and sweet treat.
- Cook Time: 15 minutes