Root Beer

So I figured that the first official post today should involve something (almost) everyone loves:  root beer.  Honestly, this recipe isn't quite as good as some of the better commercially-available brands out there, and I'm not sure how it stacks up with store-bought stuff, nutritionally-speaking, but it's pretty darn tasty, so I don't actually care.  Truthfully, I'm not much of a health nut, anyway.  I figure that since we're all going to die anyway, we might as well go out eating things we like . . . like cholesterol and sugar.  Rich Mullins once said that if you remove all the fat and calories from food, what's the point in eating?  I tend to agree with that, at least to some extent. 


But none of this has anything to do with this post, which is about root beer.  So let me know how it turns out, and if you have improvements, don't be shy!


Root Beer
Stalk and fronds of one fennel bulb, coarsely chopped
2 quarts water
2 T dried anise
1 T dried fennel seeds
1 t dried cardamom
2 c light brown sugar
1 t vanilla extract

1) Combine ingredients, except for vanilla and sugar, in heavy stock pot.  Bring water to boil.  Remove from heat and let steep for 20 minutes.
2) Carefully strain out solids, reserving liquid.  Repeat until almost all solids are removed.  Discard solids.
3) Pour liquid into medium saucepan.  Bring to boil over high heat.  Slowly stir in sugar and vanilla.  Reduce heat to medium.  Boil, stirring frequently, until mixture is reduced to a thick syrup, about forty-five minutes.
4) To serve, mix 1-2 T of syrup (depending on taste) with 8 oz. cold seltzer. 


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