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This refreshing beverage is also known as Indian lemonade.

Staghorn Sumac (Rhus hirta) berries grow in velvety RED clusters on shrubby trees 20-25 feet tall.

This is NOT poison oak (R. quercifolia or R. diversiloba) The first has white berries, the second is a vine.

Always refer to my my test for determining edibility before consuming a full portion of any wild edible.

Always be careful not to gather wild edibles within 50 feet of any regularly traveled road.

I happen to like the lemony taste of sumac hot or cold, so I do not add flavor. However, a bit of maple syrup, honey or other flavors makes sumac a very versatile, easy to prepare wild edible. These berries are most flavorful in summer, but even in autumn they are a reliable wild food.

Ingredients:

1 quart sumac berries*
1 gallon water
Optional: maple syrup, cinnamon, cloves
Cheesecloth or drip coffee filter

Procedure 1:

1. Bring water to a boil
2. Immerse sumac and any spices
3. Bring water back to a boil, lower heat
4. Simmer for 15 minutes
5. Drain through cheesecloth or coffee filter

Remove berries and strain liquid through cheesecloth or coffee filters

Add honey or maple syrup and enjoy or
Refrigerate and enjoy cold

Procedure 2:

Rinse seedhead and drain on a towel
Fill a container with cold water
Put sumac seeds and spices in water
Set aside at room temperature or in the sun for 1-2 hours
Remove berries and strain liquid through cheesecloth or coffee filters

* For a Single serving:

2 quarts water
1 cup sumac berries
Flavors of your choice
Cheesecloth or drip coffee filter