Make the root decoction: Bring the water to a boil in a small pot. Add the sassafras root, clove, coriander and ginger, and lower the heat. Simmer for 15 minutes.

Steep the tea: Remove the pot from the heat and add the wintergreen leaves. Cover the pot with a lid and leave to steep for 15 more minutes.

Strain and assemble the syrup: Strain the decoction through a fine strainer. Rinse out the pot and return the decoction to the pot. Add the sugar and molasses and bring to a boil. Simmer an additional 5 minutes to concentrate the syrup.

Remove from the heat and allow to cool. Transfer to an airtight container. This syrup will keep for about a month at room temperature, due to the sugar content. It will keep up to 6 months refrigerated.

To serve: Add 1 tablespoon of syrup to a pint of Kombucha or Water Kefir when you bottle them for the second fermentation. To make whey soda: Add 1 cup root beer syrup, and 1/2 cup whey strained from plain yogurt to a 1/2 gallon glass jar. Fill with water, stir until dissolved, and seal with a lid. Allow to ferment for 2 - 6 days depending on the temperature. Transfer to an airtight bottle for a second fermentation of 1 - 3 days. Refrigerate.