Process
- Put the sassafras root bark and wintergreen leaf in a large pot. Add cinnamon, coriander and allspice if using.
- Add 3 quarts of filtered water and turn on high heat.
- Bring to a boil and then reduce to a simmer for about 15-20 minutes.
- Strain through a fine mesh strainer or cheesecloth to remove herbs.
- While still warm, add the sugar and molasses and stir until dissolved.
- Let cool until warm but not hot and add the lime juice and then then ginger bug or other culture and stir well.
- Transfer to grolsch style bottles or jars with tight fitting lids and allow to ferment for several days at room temperature.
- Check after two days for carbonation and when desired carbonation is reached, transfer to refrigerator and store until use.
- Enjoy!