Root Beer Recipe
Make Root Beer Recipe in just 3h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Syrup Base
Flavoring Blend
Acid & Finishing
Method
Syrup Base
- 1
Make the sugar syrup
Combine 2 cups water, 1 cup brown sugar, 1 cup granulated sugar, 2 tablespoons molasses and 2 tablespoons honey or maple syrup in a medium saucepan. Warm over medium heat, stirring until sugars dissolve. Bring to a gentle simmer for 3–5 minutes to meld flavors, skimming any foam. Do not boil vigorously.
Flavoring Blend
- 2
Infuse the syrup
Add the sassafras, sarsaparilla, wintergreen (or extract), licorice root, crushed juniper berries, scraped vanilla (or extract), anise seed, whole cloves, allspice berries and orange peel to the syrup. Reduce heat to low and maintain a gentle simmer for 15 minutes, stirring occasionally to ensure even infusion.
- 3
Steep off heat
Remove the pan from heat. Cover and let the mixture steep for 30–45 minutes to develop deeper flavor. Taste after 30 minutes and steep longer if a stronger root beer note is desired.
- 4
Strain
Strain the infused syrup through a fine mesh sieve lined with cheesecloth (or a coffee filter) into a clean container to remove all solids. Press gently on solids with the back of a spoon to extract remaining syrup. Discard solids.
Acid & Finishing
- 5
Adjust acidity and sweetness
Stir 2 tablespoons fresh lemon juice into the warm (not boiling) strained syrup. Taste and adjust: add up to 1 tablespoon more lemon juice for brightness, or a tablespoon of sugar/honey if you want it sweeter.
- 6
Cool the syrup
Allow the syrup to cool to room temperature, then refrigerate until fully chilled (at least 2 hours). Chilled syrup stores in a sealed jar for up to 2 weeks.
- 7
Carbonate and serve (two methods)
Method A (recommended): For each 1 cup (240 ml) of chilled seltzer, add 2–3 tablespoons of root beer syrup to a tall glass over ice, stir gently, and serve immediately. Adjust syrup to taste (2 tbsp = light, 3 tbsp = more robust). Method B (optional baking soda trick for immediate fizz without soda): If you do not have pre-carbonated water, dissolve 1 teaspoon baking soda into the chilled syrup (stir until dissolved) and immediately stir the syrup into cold water; be careful as it will fizz. Note: using baking soda with acid can produce a noticeable reaction; using chilled club soda is preferred for best texture and flavor.
- 8
Garnish
Optional: top with a small scoop of vanilla ice cream for a classic root beer float, or garnish with an orange twist or a sprig of mint. Serve with a straw and enjoy.
