Use 8 cups of Sassafras Tea (*how to make Sassafras Tea)

Mix one package of sure-jell with 8 cups of tea and bring to a hard boil, stirring occasionally. Add 8 cups of sugar and bring back to a full boil. Boil this for one minute, stirring constantly. Skim off the foam and pour into jars. You can seal this with Paraffin wax or in a hot water bath for 10 minutes.

To make one gallon of tea:

Get about 4-5 average size roots, preferrably young roots, wash in cold water, peal and cut into pieces. Boil in one gallon of water for about 20 minutes. Strain, sweeten with sugar or honey and serve hot or cold.

1 cup sorrel leaves and stems (finely chopped)

2 cups water, veggie broth OR chicken broth

3 quail eggs (or two chicken egg yolks)

1 tablespoon Sassafras Powder (*how to make Sassafras Powder)

1 tablespoon Muscadine Wine (or 1/2 cup of freshly chopped muscadines)

Bring liquid to a boil and add sorrel. Simmer for 10 minutes. Mix eggs, muscadine and sassafras powder and add 2 tablespoons of hot soup. Add this mixture to the soup, stirring constantly to prevent lumps and sticking. Cook on low until desired consistency.

This is good serves hot or cold. You can add a few chipped muscadines to top of soup before eating or freshly chopped sorrel.

The leaves of the Sassafras Tree can be dried and made into a powder that is a good thickener for soups and stews, it gives a very good flavor when cooking with it.

Also you can use the roots of saplings (I generally use about 5 or six small pieces), cut them from the green stem, wash the dirt off and place them in water. Boil this until the water turns slightly reddish in color. If you prefer a stronger tea, boil it longer. You may add sugar or honey to this tea if you desire and it can be serves hot or cold. This is a refreshing tea and  one that was once well loved here in the South.