• 1/2 cup Sassafras Root Bark
  • 1/2 teaspoon wintergreen leaf (or more- try this to taste but start with a little as it has a very strong flavor)
  • 1 cup unrefined organic cane sugar like rapadura
  • 1/4 cup molasses
  • 1 cinnamon stick or 1 tiny dash of ground cinnamon (optional)
  • dash each of coriander and allspice (optional)
  • 2 teaspoons of natural vanilla extract
  • 3 quarts filtered water
  • 1/4 cup lime juice (optional but good for flavor)
  • 3/4 cup homemade ginger bug or other starter culture like whey or vegetable starter
Put the sassafras root bark and wintergreen leaf in a large pot. Add cinnamon, coriander and allspice if using.

Add 3 quarts of filtered water and turn on high heat.

Bring to a boil and then reduce to a simmer for about 15-20 minutes.

Strain through a fine mesh strainer or cheesecloth to remove herbs.

While still warm, add the sugar and molasses and stir until dissolved.

Let cool until warm but not hot and add the lime juice and then then ginger bug or other culture and stir well.

Transfer to grolsch style bottles or jars with tight fitting lids and allow to ferment for several days at room temperature.

Check after two days for carbonation and when desired carbonation is reached, transfer to refrigerator and store until use.