Root BeerOrigin: American Period: Traditional |
Ingredients:
4l of unchlorinated water 
Method:PreparationWash the herbs and bruise them thoroughly in a pestle and mortar. Place in a pot, cover with the water and gradually bring to a boil. Reduce to a simmer and cook for 20 minutes over low heat. Strain into a larger pot then add the molasses and allow to cool to lukewarm. When the mixture has cooled to about 40°C add the yeast (about 20g) and stir to combine. Cover the pot with a cloth and place in a warm draft-free spot to prove. After about 2 hours pour the mixture into clean bottles to about 1.5 cm of the top. Cap the bottles and place these on their sides in a warm and draft-free spot. The root beer will be ready to drink in about 10 days, but will keep quite well for an entire summer. |
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Other recipes with herbs and molasses as primary ingredients: Tatws Trwy Crwyn Root Beer Nettle Beer Verde Sawse Salat Peiouns y Stewed Hebolace Frytour of Erebes Erbolat Chicken Liver Paté Cajun Blackening Spices Herbes de Provence Fines Herbes Khmeli-Suneli Lamb Chops with Green Herbs Herb Crusted Cod Aliter Assaturas In perdice Mixtura cum Caseo Mixtura cum Nucibus Perdicem cum pluma Fresh Herb Scones Creole Seasoning Aloo Dhaniya Iab Herb-roasted New Potatoes The Guide to Spices and their Uses PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: |
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