Many years ago, one of my sons was given a root beer making kit along with a bubble gum making kit and a lollipop kit. We had great success with the gum and candy, but the root beer, which was made with a yeast base was a complete flop. All of the boys still talk about the horrible yeast pop. Boy, was it baaaaaaad.
Enter our dear family friend, Ms. Genki (she is using a Japanese pseudonym here on my blog for purposes of anonymity). She introduced us to another, more successful, more tasty version of homemade root beer using dry ice. It restored my sons’ faith in homemade beverages and finally washed away the nasty yeast taste that had lingered for 5 years.
While I was in the Seattle area, I asked Ms. Genki if she would allow me to add her recipe to my Make Your Own series. She graciously said yes. So, here is her recipe, which originally came from her sister, being made by the Comedian:
1. Info for Homemade Root Beer
- Cook Time: 45 mins
- Total Time: 2 hr 45 mins
- Servings: 8
- Calories: 99kcal
2. Ingredients for Homemade Root Beer
- 5 gallons water
- 1 2 ounce bottle root beer extract
- 5 pound sugar
- 1 pound dry ice
- Pour 5 gallons of cold water into a large 5 gallon beverage container or bucket.
- Add the bottle of extract and stir.
- Stir in the sugar until dissolved. If you don’t have a really long spoon, you may have to immerse your hand a bit….make sure it’s clean.
- Add the dry ice, a small chunk at a time.
- If you add it all at once, it will bubble over and make a huge mess.
- It takes about 10 to 15 minutes to add it all.
- Leave it to bubble and steam.
- When the action stops, the soda is ready.
- Put the lid on the beverage cooler and serve.
- It will stay fizzy for only a few hours, so don’t make this too far in advance of serving.
- Remember it makes 5 gallons, so make it for big crowds, or plan on adjusting the amounts.