Let’s make Lemonade with foraged Sumac! Sumac Lemonade infusion is peach in color and has a tart flavor that is reminiscent of lemons but with a less acidic bite!
WHAT IS SUMAC?
Commonly used as a spice in Middle Eastern cooking (especially lamb) , Sumac berries are ground into powder and used for savory dishes including hummus or baba ghanoush! It’s one of the main spices found in Zaβatar spice mix giving it a kick of zing!
The berries have a citrusy, sweet and floral taste which is perfect for making tea infusions!
HOW TO FORAGE SUMAC?
Staghorn sumac is super easy to identify in the wild. You’ll spot them in late summer in the Northeast. Edible sumac grows in shrubs with berry clusters that are bright red, velvety, hairy growing upright in a cone shape. The leaves have serrated edges in pairs.
Beware of the poisonous look-a-like which looks quite different, white and with hairless seeds that grow in grape-like clusters.
HOW TO HARVEST SUMAC BERRIES?
Harvesting berries is quite simple. You can use a fork with outward movement to detach the berries of the stem. Three cone clusters of medium Sumac berriesΒ should be enough for one cup of berries.
NOTES ON MAKING SUMAC LEMONADE
Sumac berries contain bitter tannins that can be extracted with hot water. So it’s important to use room temperature or cold water to make the Sumac infusions.
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Ingredients
- 1 cup sumac berries
- 4 cup cold water do not boil
- 1/3 cup sugar or more
Instructions
- Combine sumac berries with water and brew overnight in the refrigerator.
- Strain the mixture through a strainer into a pitcher and discard solids.
- Add sugar stir until well combined. Add more sugar if you like your lemonade sweeter!
- Serve and enjoy with ice.
