Sassafras Mead Recipe

Ingredients for Sassafras Mead Recipe

• 5 bunches of sassafras roots (available in a nature food store)
• 2 quarts of boiling water
• Pinch of powdered cinnamon
• Pinch of grated nutmeg
• 3 pints of New Orleans molasses
• 1 1/2 pints strained white honey
• 6 whole cloves
• Heaping tablespoon of cream of tartar
• 2 tablespoons shaved ice
• Pinch of bicarbonate of soda
• 1 teaspoon minced candied orange peel

Instructions

1. Scrape sassafras roots and cover with boiling water.
2. Add the powdered cinnamon and nutmeg. Cover and let boil for a few minutes. Strain through cheesecloth.
3. Stir in the New Orleans molasses, honey, and cloves.
4. Place in a saucepan and bring slowly to a boil, letting it simmer for about ten minutes.
5. Strain again and add the cream of tartar. Seal in air-tight bottles.
6. Serve in tall slender glasses containing two tablespoons of shaved ice and a liberal pinch of bicarbonate of soda; fill quickly with the mead and stir vigorously with a long handled spoon, adding a teaspoon of minced candied orange peel if desired.