Make sumac-ade

[John G]

Sumac-ade!

Here's a tutorial on how to make a kind of "pink lemonade" from the berries of the staghorn sumac (Rhus typhina.) It's a tart, refreshing, summery drink that anyone can make at home. Sumac grows all over, and can be found growing in disturbed areas such as vacant lots or roadsides. Sumac seems to like poor soil normally unsuited for other plants.

For some reason, this year's crop of staghorn sumac berries seems much stronger than previous. The juice is darker and the flavor is intense. Now, I don't know if this is the best way, but it is my way.

First off, you'll want to find a sumac plant, or "clone" as they're called.

Collect some of the red fuzzy cones. These are the sumac berries. Go for the deepest red you can find. The others will catch up later in the summer.

For this batch I filled a gallon ziplock bag with five cones. You don't need that many, but I like this drink strong. I would reccomend at least three.

Begin stripping the berries from the stem. Hold the cone over a pitcher and the berries will drop in. I like to scrape them off with my thumb. Here you see the start of this process.

The berries inside will appear pale in comparison to the red, fuzzy, exterior berries. both have flavor and should go into the pitcher. Here's what the stem looks like when it's been (mostly) stripped.

Continued...

 

[John G]

Part 2:

The pitcher begins to collect sumac berries.

I filled this one with about 3-4 inches of berries, then added cold water to cover them.

Give the soaked berries a mashing with something. I use a pint glass and a wooden spoon to make sure.

Place pantyhose over the top of the pitcher. This is for straining later on. (I picked up a package of three pairs of knee high stockings from the dollar store.)

Let the water/berry mix steep in the fridge for a few hours. The water will turn pink.

After steeping, take the pitcher out of the fridge and pour into a second container. I use a glass beer growler for this.

I like it straight or with sugar. Try it for yourself and see which you prefer! :thumbup:

 

[Triq]

Excellent tutorial, thanks for posting this.

 

[the lone gunman]

Good post John, I saw you had some at our WNY Gathering . And again I forgot to try it. Lots of the stuff around ,So now you give me something to do later today. Thanks.

 

[j williams]

Yum....That stuff is pretty tasty. Great post man!!!

 

[jcl-MD]

Thanks!!

 

[John G]

Thanks for the kind words!

When thew berries have been used for a few changes of water, they start to lose their potency. I like to throw in a handfull of blck raspberries and start up a new flavor.

Black raspberry sumac-ade!

 

[1066vik]

Sumac roots can be used to make a good natural dye. (madder red)
I've also harvested the berries in the winter to "tea stain" fabric.

 

[Mongo]

OK... I've been thinking about this thread all day long after reading it last night. Are there Sumacs out there that are poisonous? I don't want to go out and harvest all this sumac, make up some tea, and pretty much die from drinking it... all because this thread has inspired me. The name "Poison Sumac" kind of has me a little concerned that someone like me would have the bad luck of using something like this instead of regular old Sumac. Inquiring and google-fu deficient minds would like to know...

 

[1066vik]

poison sumac looks a lot like staghorn sumac, but if you brush against the leaves, they will cause a reaction similar to that from poison ivy or poison oak.

staghorn sumac has jagged edged leaves. Poison sumac leaves are smooth.
here's a decent info page

 

[John G]

OK... I've been thinking about this thread all day long after reading it last night. Are there Sumacs out there that are poisonous? I don't want to go out and harvest all this sumac, make up some tea, and pretty much die from drinking it... all because this thread has inspired me. The name "Poison Sumac" kind of has me a little concerned that someone like me would have the bad luck of using something like this instead of regular old Sumac. Inquiring and google-fu deficient minds would like to know...

Good question. When collecting wild edibles, always be sure of what you're gathering. As far as sumac goes, the only thing staghorn sumac (Rhus typhina) and poison sumac (Toxicodendron vernix or Rhus vernix) have in common is thier name.

Staghorn sumac berries are red, fuzzy, and grow in cones which point up. Poison sumac berries are pale, waxy, and hang down.

Poison sumac berries:

Staghorn sumac berries:

Once you know what to look for, you'd have to try pretty hard to confuse the two.

 

[MacCairnie]

Thanks for the tip! I just started a batch. It certainly took me more fruit than it took you- I had to cut ten clusters. Must not be a very good crop in Ontario this year. That sap certainly is sticky. Any tips on how to clean it off the blade? I confess I don't clean my knife very often; it's mostly used for dry work.

Mac

 

[BearChow]

Dang, seems staghorn sumac doesn't grow in my area Looks really tasty!

 

[Woods Walker]

Looks great. I never done this but will give it a go.

 

[John G]

Thanks for the tip! I just started a batch. It certainly took me more fruit than it took you- I had to cut ten clusters. Must not be a very good crop in Ontario this year. That sap certainly is sticky. Any tips on how to clean it off the blade? I confess I don't clean my knife very often; it's mostly used for dry work.

Mac

Glad to hear you're giving it a try! As for cleaning your blade of sumac sap, I just use dish soap and the rough side of a sponge.

 

[OpKey]

I want to try this. Really, but I don't think this stuff grows around here. I -may- have seen it a few times, but I'm not sure. Now you've got me wanting to head out driving around to try and find some of this stuff.

 

[John G]

Here's one source on the range of staghorn sumac:

 

[MacCairnie]

My hunt camp is full of the stuff. To think I've been pruning it back with a machete! I'm letting it flourish now, although it doesn't really need the help.

 

[DrivebyTrucker]

Very cool tutorial.

 

[Handwrecker]

I decided to make some for myself after reading your tutorial. I'm letting it sit overnight, but will let you know how it turns out. Thanks!

ETA: Also, I used smooth sumac berries instead of staghorn berries. I believe this should still work.