The first sumac berries are ripe, and so we’ve been enjoying the first batches of sumac berry lemonade. Here’s what might pass for a recipe:
Gather sumac berries when they are ripe and red (the stickier they are, the better). Next you have to agitate them in water to get the sour stickiness off (that’s what makes the lemonade). For years we swooshed them around with a wooden spoon in a gallon jar, but we have since found that putting them in the standing mixer for five minutes works really well, and we can strain the milk while it’s going.
Then we strain it and sweeten it with a little honey. Tart and refreshing!