Sumac-ade

I was itching to get sumac ever since I heard that Native Americans traditionally used it to make a lemonade-esque drink. (You all know I love lemonade-esque drinks, like Rhubarb Juice and Fresh-Squeezed Blood Orange and Ginger Juice.)

Foraging on public land is not legal in my state (boo state!!), so I had a hard time getting my hands on sumac. Luckily, my parents recently vacationed in an area where foraging is legal. So, naturally, I asked my mother to cut me some sumac while they were on the road. She * very excitedly* agreed. 

The hardest part of this recipe is acquiring sumac. After that, it couldn't be easier. You just combine sumac berries with water and let it (and yourself) chill! 

Let me know what you think of the recipe and don't forget to follow the sustainability tips below!

Time: 10 active minutes, 24 hours total

Makes: about 2 glasses of sumacade

Ingredients

• 1/2 cup sumac berries, from about 2 sumac spikes

• 1 1/2 cups water

• Sugar to taste

Methods

Gently rinse the sumac spikes. Then, use your fingers to remove the sumac berries from the stems. Transfer the berries to a sealable container and cover with water. Seal and let sit in the refrigerator for at least 24 hours. Optionally, add your favorite sweetener to taste. Strain out the berries and drink up!

Sustainability Tips

• Sumac berries: Foraging is your best friend when it comes to sumac! To forage sumac, first, check your state and local foraging laws. Look for sumac with bright red berries (the white berries are poisonous!) and cut off the sumac spikes. Do not take more than you need!