This is from one of my favourite food blogs. I make it (concentrate/
syrup) in larger quantity since it takes a good effort to make whether
doing a little or a lot.  Bv)=

You can concentrate it further so that it's a true syrup like honey or
molasses. Store in ice box upto two months. Longer thjan that tends to
turn your project into a "science experiment" complete with blue fur.

You can also but Root Beer concentrate on-line. But where's the fun in
that. Besidesd Amazon gets enopugh of my money as it is.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Homemade Sassafras Root Beer
 Categories: Beverages, Herbs
      Yield: 5 Pints
 
           Several roots; (including
           - some green stems) from
           - sassafras saplings, about
           - 30-40 inches worth of 1/4"
           - thick roots-enough to fill
           - one cup when you chop them
           - in 1/2" pieces)
      4 c  Water
      2    Cloves
    1/2 ts Anise seeds; can sub fennel *
      4    Allspice berries
      1    (1") stick cinnamon
    1/4 c  Molasses
      1 c  Sugar
      2 qt Soda water
 
  Scrub the roots clean of any dirt. Cut the roots into
  1/2" long pieces. (The roots can be tough, if you have
  a pair of pruning shears, they work great to cut the
  roots.) If you have a few green stems, you can include
  them too, but you should have mostly roots. Cut up as much
  as you need to fill one cup. Put the roots into a small
  pot and cover with 4 cups of water. Add the cloves, anise
  seeds, allspice berries, and cinnamon stick. Bring to a
  boil, reduce to a simmer, and simmer for 25 minutes. Add
  the molasses and simmer for 5 minutes more. Remove from
  heat.
  
  Strain through cheesecloth or a fine mesh sieve lined with
  a paper towel. Rinse out the pot. Return the liquid to the
  pot. Add the sugar, heat until just a simmer and the sugar
  has dissolved. Remove from the heat and let cool.
  
  To assemble the root beer, fill a glass with ice cubes,
  add the syrup and soda water in a 1:2 ratio, so 1/3 cup of
  syrup to 2/3 cups of soda water. Add more soda water if
  you want it more diluted, add more syrup if you want it
  stronger.
  
  Yield: Makes about 2 1/2 quarts.

  * I use half anise mixed w/half fennel as licorice is 
  NOT one of my favourite flavours.
  
  From: http://www.simplyrecipes.com
  
  Uncle Dirty Dave's Kitchen
 
MMMMM

... "Retire from your job, not from life." -- Margaret Johnson
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