Ok, have secured the ingredients for from scratch root beer syrup (to be mixed with carbonated water). I liked this route better as while I have a kegging system I got some serious warnings about the flavor never getting out of a keg or o-rings. Plus, right now I have an empty keg with nothing to go into it (terrible, I know) so can keg some water and then soda fountain style with it. Already made a meyer-rosemary soda syrup and like the results.
Recipe from Hank Shaw:
There's also an adaptation here:
When you make your root beer, start with a tablespoon of this syrup to a pint of seltzer water. You can adjust the strength of your drink from there.
Makes 2 quarts.
Prep Time: 5 minutes
Cook Time: 25 minutes
6 cups of water
3 ounces of sassafras roots
1 ounce of burdock root
1/4 cup molasses
1 star anise
1 teaspoon coriander seeds
2 drops wintergreen extract or peppermint extract
6 cups sugar
Chop the sassafras and burdock roots into small pieces, about 1/2 inch or smaller.
Put the roots in a medium-sized heavy pot with the clove, star anise and coriander seeds and cover with the water. Cover the pot and bring it to a boil. Simmer this for 15 minutes.
Add the molasses and simmer another 5 minutes.
Turn off the heat and add the wintergreen or peppermint extract. Put the cover back on the tea.
When the mixture cools, strain it though cheesecloth to remove any debris.
Return it to the pot with an equal amount of sugar. Stir to combine. Bring it to a simmer and cook it for 5 minutes, uncovered. Pour into quart mason jars and seal. Keeps a year in the fridge.
Anyways... the 6 cups of sugar (suggested Raw). Was thinking of using some DME (50/50 with sugar?) and reading the other threads now thinking of malto dextrin. I also got real winter green leaves from northern brewer. Any other suggestions? I haven't seen as many of these syrups here vs just kegging/bottling what you've got but I like the idea of it. BTW: I know about the safrole carcinogen thing but looking around, think it's overblown.