The Sumac Song (a how-to for sumac-ade)

Often when we hear of Sumac, we don't think of the Staghorn. There are many varieties of Sumac that grow in North America. For our all natural version of kool-aid, we can either use Smooth or Staghorn Sumac. These are the two edible varieties! Poisonous Sumac DOES NOT have red berries. It has white ones towards the base of it's leaves, in comparison to red ones that grow at the end and upward.

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Studies have shown Sumac has many health benefits, including being antifungal, anti microbial, anti-inflammatory, and chock full of vitamin C. Sumac is often used as a spice in middle eastern and Mediterranean cuisine, natural dying processes, and yes - this delicious, yet tangy beverage.

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The plant is ready to be harvested generally towards the end of the summer, but once the berries are red/orange they are ready to be used! It is recommended to wait for a nice dry day, whereas rain will wash away some of the zesty flavor. 

Sumacade (rhus juice) is made by soaking sumac berries (drupes) in cool water, straining the liquid and adding sweetener, it’s a taste similar to lightly sweetened punch or pink lemonade.

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1. Locate either Smooth or Staghorn Sumac. They grow wildly all over North America, primarily the Northeast. They prefer woodland edges, roadsides, and large fields. 
   
   
2. The general recipe calls for 1 large berry cluster per 2 cups of water. Gather enough for the batch size you are intending to make. The more sumac, the more potent the taste!
   
   
3. Break a part the berries in cool or room temperature water. I gently squeeze them with my hands and submerge them as much as possible. 
   
   
4. Now we wait! Allow the berries in water to sit for a few hours to a few days depending on your desired taste.
   
   
5. Strain through cheesecloth for a fast and efficient filter. Some Sumac has small and irritating hairs on them that you will not want to ingest. 
   
   
6. Sweeten to taste with honey, agave, or sugar.
   
   
7. Serve on ice! Store the remaining in a pitcher or mason jar.

All photos and text by Brianna Fern