Sous Vide Sarsaparilla Syrup Infusion Recipe

Sarsaparilla is a classic American infusion traditionally made from birch bark and sassafras root. Other countries use different flavor profiles in their sarsaparilla. Some of the ingredients can be hard to find in a local grocery store but they can readily be purchased from reputable sources on the internet.

This recipe makes a thick, sweet syrup you can mix with club soda, use in cocktails, or naturally ferment. Sometimes I will leave out the brown sugar so I can enjoy the infusion without all the additional sugar. It can be served with club soda or as a way to add complexity to cocktails that don't need more sweetness.

Homemade root beer syrup

Modernist Tools, Ingredients, and Techniques Used

If you would like more information about the modernist techniques, ingredients, and equipment used in the sarsaparilla syrup infusion recipe you can check out the following.
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Sarsaparilla Syrup Infusion Recipe

  • Published: December 09, 2015
  • By Jason Logsdon
  • Prep Time: 10 Minutes
  • Total Time: 3 Hours
  • Cooks: 160°F (71.1°C) for 2 to 4 hours

Sarsaparilla Syrup Infusion Ingredients

For the Sarsaparilla Syrup Infusion

2 cups water
1 cup sarsaparilla root
2 tablespoons licorice root
1 tablespoon sassafras root
1 vanilla bean, split lengthwise
1 cup brown sugar

Sarsaparilla Syrup Infusion Instructions

For the Sarsaparilla Syrup Infusion

Preheat a water bath to 160°F (71.1°C).

Combine all of the ingredients in a sous vide bag or Mason jar then seal. Infuse in the water bath for 2 to 4 hours.

Prepare an ice bath with 1/2 ice and 1/2 water. Remove the bag or Mason jar from the water bath and place in the ice bath for 15 to 20 minutes. Strain the infusion and store in a sealed container. It will last for several weeks in the refrigerator.

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Jason logsdon headshot This article is by me, Jason Logsdon. I'm an adventurous home cook and professional blogger who loves to try new things, especially when it comes to cooking. I've explored everything from sous vide and whipping siphons to pressure cookers and blow torches; created foams, gels and spheres; made barrel aged cocktails and brewed beer. I have also written 10 cookbooks on modernist cooking and sous vide and I run the website.
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