My family and I like to pick the small clusters of red fuzzy berries that grow on the top of staghorn, smooth and winged sumac trees to make a kind of lemonade. The clusters ripen around mid-August. Sumac-ade is my name for free, homemade pink lemonade.
To make sumac-ade, pick about a dozen red clusters. Then rub, crunch and squeeze them in about a gallon of cold water for five to 10 minutes to release the flavor. Next, drape a piece of cheesecloth over a bowl and strain the liquid. Then add sweetener to the liquid to taste — not so much that you lose the acidic taste of the sumac-ade. Serve over ice.