Sumac-ade: Nature’s Pink Lemonade
You can make a wild food lemonade by collecting and then crushing in water the flower heads from staghorn, smooth and winged sumac.
June/July 2009
By Lucas Lombardi
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.
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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.