Ingredients
Scale
3–4 clusters of sumac (if you don’t have fresh, you can try using powdered sumac)
2 quarts quarts cold water
raw honey (optional)
Instructions
- Rinse sumac clusters and place inside a 2-quart mason jar.
- Fill to the top with 2 quarts of cool water. Be sure to use only cool/cold water, as hot water will release the berries’ tannic acid and your lemonade will become too bitter to drink.
- Secure the jar’s lid, and place in refrigerator; allow the berries to infuse overnight or up to 24 hours.
- Using a potato masher, a muddler or a sauerkraut pounder, press the berries a bit to release as much juice as possible.
- Strain liquid through a cheesecloth, a mesh strainer or a French press, and discard/compost the berries.
- Drink your sumac-ade straight up or sweeten with a bit of raw honey if you prefer a sweeter flavor. You can also try mixing it with a bit of tea for an herbal Arnold Palmer! ♥
Notes
Since sumac is related to cashews, pistachios and mangoes, anyone allergic to those foods should avoid eating it.