ChatGPT Root Beer

Here's a classic homemade root beer recipe that you can make at home. It uses traditional root beer flavorings and can be naturally carbonated or force-carbonated.

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Ingredients

• 10 cups water (divided)
• 1/4 cup sassafras root bark (or sassafras extract – see note)
• 1 tablespoon sarsaparilla root (optional but adds depth)
• 1 tablespoon dried wintergreen leaves or 1 tsp wintergreen extract
• 1 tablespoon dried licorice root
• 2 whole star anise (optional)
• 1 cinnamon stick
• 1 tablespoon vanilla extract
• 1/2 teaspoon molasses (optional)
• 3/4–1 cup sugar (white, brown, or a mix – adjust for sweetness)
• 1/8 teaspoon active dry yeast (for natural carbonation)

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Instructions

1. Make the flavor base:

   • In a large pot, combine 5 cups of water, sassafras root, sarsaparilla, wintergreen, licorice root, star anise, and cinnamon stick.
   • Bring to a boil, then reduce heat and simmer for 15–20 minutes.
   • Strain through a fine mesh sieve or cheesecloth into a clean pot.

2. Sweeten and finish:

   • Add sugar and molasses to the hot liquid and stir until dissolved.
   • Add vanilla extract and remaining 5 cups of cold water. Stir to combine.

3. Carbonate (2 options):

   • Natural: Once the mixture is lukewarm, sprinkle in the yeast and stir. Transfer to clean bottles (swing-top bottles work best), leaving 1–2 inches of headspace. Seal and let sit at room temperature for 36–48 hours until carbonated, then refrigerate.
   • Forced carbonation: Skip the yeast and chill the mixture, then carbonate using a soda siphon or kegging system.

4. Chill & serve:

   • Refrigerate bottles for at least 12 hours before opening. Open slowly to avoid excess foam.

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Notes

• If using sassafras extract (safrole-free) instead of root bark, use 1 tablespoon and skip the boiling step. Just mix with water, sugar, and other extracts.
• Natural carbonation continues in the fridge, so drink within 2–3 weeks and store cold.