I’m back with another tree beverage! This time it’s sumac lemonade! I honestly had no idea you could make this until this past summer when a coworker brought it up in an Interpretive Program. I’ve always been bewildered by sumac trees and how they appear so tropical, but thrive in the Northeast. Admittedly, I’ve also waged wars with the ones who infiltrate my garden every summer. Anyway, those red staghorns that give sumac their tropical style are called drupes and they’re the main ingredient in this yummy drink. It’s important to make sure you’re using the red fruit of a staghorn sumac and not the poisonous white sumac.
Here’s the recipe:
- Harvest drupes. Don’t harvest after rain as the flavor will be depleted. Bright red drupes will be the most tart.
- Break up the staghorn and remove the seeds from stem.
- Place the seeds in a container and cover with cool water.
- Let sit overnight, stir occasionally.
- Strain after 24 hours.
- Sweeten with local honey, maple syrup, or add other herbs to taste.
I never get too specific with my measurements when making forged food or drinks. I like to leave it up to my senses and taste and smell as I go. Sumac lemonade can be fickle because it really depends on how much kick the seeds have when you harvest them. I’ve made some batches that made my lips pucker and others that were little more than flavored water. It’s all trial and error and experimentation! But it sure is fun!