Sarsaparilla Kombucha and Root Beer Kombucha Recipe | Hybrid Rasta Mama (2024)

Ingredients

ForSarsaparilla Kombucha

• Approximately 16 ounces of plain Kombucha
• ½ cup of hot (or boiling) water
• 2 tablespoons Indian sarsaparilla root
• So that's the easy recipe! Ready for the more complicated one? The root beer kombucha?

ForRoot Beer Kombucha

• 1/4 cup sarsaparilla root
• 1/4 teaspoon wintergreen leaf (DO NOT leave this out! It is the most important ingredient!)
• 1/2 cup unrefined organic cane sugar (I used a turbinado sugar like this one)
• 1 tablespoon molasses (this is the one I use)
• 1 teaspoon natural vanilla extract
• 6 cups filtered water
• 2 tablespoons lime juice

Instructions

Sarsaparilla Kombucha Infusion

1. Heat ½ cup of water
2. Add the sarsaparilla root to the water and let it steep for 30 minutes
3. Strain the root out of the water
4. Allow the sarsaparilla water to cool to room temperature

Sarsaparilla Kombucha

1. Pour the sarsaparilla root water into your second fermenting vessel (I like to use these flip top bottles)
2. Add up to 16 ounces of Kombucha.
3. Put in a dark spot and allow to ferment another day or two. This simply increases the carbonation. You can also put it in the fridge and let it sit for a few days as well. I find it taste great either way.

Root Beer Kombucha Infusion

1. Put the sarsaparilla root and wintergreen leaf in a medium pot.
2. Add the filtered water and turn on high heat.
3. Bring to a boil and then reduce to a simmer for about 15-20 minutes.
4. Strain through a fine mesh strainer to remove herbs.
5. While warm, add the sugar and molasses and stir until dissolved. Add in the vanilla and lime juice and stir.
6. Allow to cool to room temperature.

This will create enough root beer infusion to use in a LOT of second ferments. Store the leftovers in the fridge for up to 2 weeks.

Root Beer Kombucha

1. Add ½ cup of the root beer infusion to every 12-16 ounces of kombucha.
2. You can leave the second ferment out for a few days until it gets the carbonation you like. Alternatively, you can put it in the fridge and drink it after a few days.
3. I like to add a few raisins and a wee slice of ginger to the bottle I am putting the Root Beer Kombucha in. It seems to add something to it. But it tastes great without it as well!

Notes

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