Make sumac-ade

[Karda]

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.

Staghorn is easiest to identify and the smooth looks much like it only smaller... just be absolutely sure you have the edible kind.

The other word of caution is :
ALL sumacs can produce reactions in sensitive people. While almost everyone is sensitive to poison sumac (which is why we call it poison... I'm just saying.) they are all Rhus genus - relatives of poison ivy (and cahsews and more distantly mangos). So you want to be really conservative with even the non-poison sumacs, start with a minute dose the first time and make sure you aren't especially sensitive.

 

[Handwrecker]

Here's my sumac-ade. Not nearly as pretty as the OP's, but still had a nice tart taste to it, not unlike an Arnold Palmer. Next time I need to mash the everything before adding the full amount of water.

It made about a half gallon, but this is after the first round. I sweetened it with a little local honey, and I used some nice cold spring water since my friend's place only has a rain cistern. Here's the patch of smooth sumac which provided the berries.

I filtered it through a coffee filter due to lack of panty hose, but it worked well. I had only briefly rinsed the clones of berries before removing the berries. First time I've ever tasted it, but can't wait to make the next batch. Thanks for the recipe!

 

[Klutz]

I never really noticed how abundant this tree was until I read this forum and started looking for it.

 

[John G]

Here's my sumac-ade. Not nearly as pretty as the OP's, but still had a nice tart taste to it, not unlike an Arnold Palmer. Next time I need to mash the everything before adding the full amount of water.

It made about a half gallon, but this is after the first round. I sweetened it with a little local honey, and I used some nice cold spring water since my friend's place only has a rain cistern. Here's the patch of smooth sumac which provided the berries.

Looks great, Handwrecker! I've made batches that come out with a pale color. It's no problem, they still taste great.