Il faudra que je me frotte à ça. Par contre, il y a plusieurs ingrédients utilisés que je ne connais pas du tout.

Ingredients

• 10 cups water
• 3 tablespoons dried cut and sifted sarsaparilla root
• 1 tablespoon fresh ginger root (finely chopped)
• 1 tablespoon dried cut and sifted licorice root
• 2 teaspoons dried cut and sifted dandelion root
• 2 teaspoons dried cut and sifted birch bark
• 1 star anise pods
• ¼ cup sassafras root bark
• ¾ cup unrefined cane sugar
• ½ cup ginger bug (strained)

Instructions

1. Fill a large stock pot with 10 cups water, and then spoon in the sarsaparilla, ginger, licorice, dandelion, birch, and star anise.
2. Bring to a boil over medium-high heat, then turn down the heat to medium-low. Simmer for 30 minutes, and then stir in the sassafras bark, and continue simmering a further 15 minutes.
3. Turn off the heat, stir in the sugar until it dissolves. Next, allow the decoction to cool to room temperature - about 2 hours.
4. Strain decoction, discarding the herbs. Stir in the ginger bug, and pour into flip-top bottles - allowing at least 1 to 2 inches of headspace in each bottle.
5. Ferment the root beer at room temperature about 2 days, allowing more time during cold weather. Transfer to the fridge for 3 days to allow the bubbles to set, and serve cold over ice.