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Homemade Sarsaparilla Syrup

Brew a nostalgic soda fountain classic from scratch by simmering roots, barks, and spices into a vanilla-tinged syrup free of artificial additives.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 10 servings
Course: Drinks and Beverages
Cuisine: American
Calories: 120
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 tablespoons dried sarsaparilla root
  • 1 tablespoon dried sassafras root bark
  • 1 tablespoon dried wintergreen leaves
  • 1 teaspoon whole anise seed
  • 1 piece cinnamon stick about 2 inches
  • 4 to 5 whole cloves
  • 1/4 teaspoon freshly grated nutmeg
  • 1 teaspoon pure vanilla extract
  • 6 cups filtered water
  • 1.5 cups cane sugar
  • 2 tablespoons molasses optional, for deeper color and caramel notes
  • 1/8 teaspoon fine sea salt

Equipment

  • Large pot or saucepan (at least 3 quarts)
  • Fine mesh strainer or cheesecloth
  • Measuring spoons and cups
  • Wooden spoon for stirring
  • Glass jars or bottles for storage
  • Funnel (optional)
  • Kitchen scale (optional)

Method
 

  1. Measure and combine all dried roots, barks, and spices in a small bowl.
  2. Pour 6 cups filtered water into a large pot and bring to a gentle boil over medium-high heat.
  3. Add the spice blend to the boiling water, reduce heat to medium-low, and simmer uncovered for 35 minutes.
  4. Set a fine mesh strainer or cheesecloth over a bowl and strain the infusion, discarding solids.
  5. Return the strained liquid to the pot and heat over medium until simmering.
  6. Stir in cane sugar and molasses until fully dissolved, about 3 to 5 minutes.
  7. Add salt and vanilla extract, stirring to combine.
  8. Remove from heat and let the syrup cool to room temperature.
  9. Transfer cooled syrup to clean glass jars, seal, and refrigerate up to 8 weeks.

Notes

Shake well before use; adjust sweetness or spice with extra sugar or vanilla to taste.