Sarsaparilla Kombucha and Root Beer Kombucha Recipe | Hybrid Rasta Mama (2024)

By Jennifer Updated: . First published: . This post may contain affiliate links. 52 Comments

Back in the day I was somewhat of a Sarsaparilla and Root Beer junkie. I wasn’t grabbing a Mug or A&W root beer. No, no. I was going super gourmet and finding small batch brews with unique flavors. I used to have access to fresh brewed Sarsparilla and it sort of spoiled me. Seriously. Nothing like it.

Aside from my love of root beer and the like, I was not a big soda drinker. So it wasn’t *that* hard to give it up once I made the switch to a real food/unprocessed lifestyle. But every so often, I would get a deep yearning for some old fashioned Sarsaparilla or Root Beer.

I have been making fermented beverages for a few years now but had not mastered the art of making probiotic rich root beer. I tried again recently but wasn’t very impressed with the results. But then, a little light bulb came on.

Sarsaparilla Kombucha and Root Beer Kombucha Recipe | Hybrid Rasta Mama (1)

Why not make Root Beer Kombucha or Sarsaparilla Kombucha?

So I did.

And the sun shown down so brightly that day because the universe knew that I had just created a life changing kombucha.

I suppose I could have looked up some recipe ideas online but being impatient for the glorious taste of Sarsaparilla, I tried the path of least resistance and came up with a winner!

Now – part of the reason why this tasted so amazing is that my base Kombucha is made from an incredible tea blend. I am not sure how great this would taste if your tea blend produces a strongly flavored kombucha. My kombucha is pretty mild, easy to drink plain, and agreeable to a wide variety of second ferment flavor combinations. It soaks up the flavors added to it very well! (If you want to try the tea blend I use, head over to my affiliate partner Kombucha Kamp and pick up a bag of Hannah’s Tea Blend. I promise you will not regret it!)

Ok – back to the Sarsaparilla Kombucha. You ready for the simplest recipe on earth? Here you go!

Sarsaparilla Kombucha and Root Beer Kombucha Recipe | Hybrid Rasta Mama (2)

Yield: 4 cups

Prep Time: 5 minutes

Cook Time: 30 minutes

Inactive Time: 2 days

Total Time: 2 days 35 minutes

Looking for a fun and deliciously unique spin on kombucha? Love the flavors of root beer and sarsaparilla? Then you simply must try your hand at making my game-changing root beer kombucha and sarsaparilla kombucha.


ForSarsaparilla Kombucha

  • Approximately 16 ounces of plain Kombucha
  • ½ cup of hot (or boiling) water
  • 2 tablespoons Indian sarsaparilla root
  • So that's the easy recipe! Ready for the more complicated one? The root beer kombucha?

ForRoot Beer Kombucha


Sarsaparilla Kombucha Infusion

  1. Heat ½ cup of water
  2. Add the sarsaparilla root to the water and let it steep for 30 minutes
  3. Strain the root out of the water
  4. Allow the sarsaparilla water to cool to room temperature

Sarsaparilla Kombucha

  1. Pour the sarsaparilla root water into your second fermenting vessel (I like to use these flip top bottles)
  2. Add up to 16 ounces of Kombucha.
  3. Put in a dark spot and allow to ferment another day or two. This simply increases the carbonation. You can also put it in the fridge and let it sit for a few days as well. I find it taste great either way.

Root Beer Kombucha Infusion

  1. Put the sarsaparilla root and wintergreen leaf in a medium pot.
  2. Add the filtered water and turn on high heat.
  3. Bring to a boil and then reduce to a simmer for about 15-20 minutes.
  4. Strain through a fine mesh strainer to remove herbs.
  5. While warm, add the sugar and molasses and stir until dissolved. Add in the vanilla and lime juice and stir.
  6. Allow to cool to room temperature.

This will create enough root beer infusion to use in a LOT of second ferments. Store the leftovers in the fridge for up to 2 weeks.

Root Beer Kombucha

  1. Add ½ cup of the root beer infusion to every 12-16 ounces of kombucha.
  2. You can leave the second ferment out for a few days until it gets the carbonation you like. Alternatively, you can put it in the fridge and drink it after a few days.
  3. I like to add a few raisins and a wee slice of ginger to the bottle I am putting the Root Beer Kombucha in. It seems to add something to it. But it tastes great without it as well!


You can adapt this recipe to fit whatever size bottles you do your second ferments in. The end product will be light in color. It won’t look like Sarsaparilla but it will sure have a wonderful taste!

Nutrition Information:

Yield: 4Serving Size: 1 cup
Amount Per Serving:Calories: 184Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 39mgCarbohydrates: 45gFiber: 1gSugar: 42gProtein: 2g

This nutritional information was auto-generated based on serving size, number of servings, and typical information for the ingredients listed. To obtain the most accurate representation of the nutritional information in a given recipe, please calculate the nutritional information with the actual ingredients and amounts used, using your preferred nutrition calculator. Under no circ*mstances shall the this website and the author be responsible for any loss or damage resulting for your reliance on the given nutritional information. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Give one or both of these recipes a try and let me know what you think!

Sarsaparilla Kombucha and Root Beer Kombucha Recipe | Hybrid Rasta Mama (3)
Sarsaparilla Kombucha and Root Beer Kombucha Recipe | Hybrid Rasta Mama (2024)
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