Sarsaparilla Soda
Sarsaparilla had significant popularity in the United States during the 19th century, but its popularity has faded more recently. This recipe is modified from Seed to Pantry School.
Source and licence
"Sarsaparilla Soda" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Sarsaparilla_Soda, revision 4601574), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Sarsaparilla_Soda&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4601574
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- ½ ea. cinnamon stick
- ¼ tsp (1.25 ml) wintergreen leaves
- 1 tsp (5 ml) vanilla extract
- 1 tsp (5 ml) allspice
- 1 tsp (5 ml) coriander seed
- 2 tbsp (30 ml) lime juice
- 2 tbsp (30 ml) molasses
- 4 tbsp sarsaparilla root
- ½ cup (120 ml) white sugar
- 1 cup (240 ml) water
- Carbonated water
Method
- Combine all ingredients except for carbonated water in a pot.
- Boil them until it becomes a thick syrup; this recipe yields about 5 oz (120 ml) syrup.
- Strain the syrup.
- To make the finished soda, mix 1 volume of syrup with 5 volumes of carbonated water.