A Refreshing Summer Drink
In the heat of the summer, if one wants a ‘treat’ to quench their thirst, an iced tea with a squeeze of lemon, a mojito, or some old fashioned lemonade are some obvious choices.
Three-Leaved Sumac (Rhus Trilobata), a bush that grows on dry, rocky slopes may not be so obvious.
Aside from the questionable amount of sugar in most of these drinks that you can buy, that puckery flavor really seems to quench our thirst. Why is that?
Well, science says that these drinks are most associated with quenching thirst due to cultural preferences. Some settlers even made a vinegar drink to cool off.
If it is all perception, I’m fine with that!
Part of why I love Three-Leafed Sumac so much is that the flavor is like nothing you have ever tasted before but it has a distinct citrus note that will remind you of lemonade.
Another reason why I love Three-Leafed Sumac is that this common forgeable is readily available in the western half of the United States.
It is also ready for harvest when it starts to get really hot in the United States.
Photo: USDA
This recipe I am going to show you is adapted from the one in Foraging the Rocky Mountains by Liz Brown and it is extremely simple to make after you gather the berries.
No squeezing/juicing required!
Step by Step: Sumac ‘Lemonade’
First, you must correctly identify this plant. I recommend the book above to help if you are a beginner.
- For a half-gallon, gather two cups of berries.
- You may get accidentally gather some leaves and twigs. Remove any obvious ones, but it may be impossible to get rid of everything.
- Combine two cups of berries and 8 cups of water in a blender. I used a Vitamix but any blender will do for this.
- All it needs a VERY QUICK zip in the blender.
- Literally turn it on and off.
- Let sit in the fridge to soak for a minimum of three hours but ideally for 8 hours.
- Doing this in the evening and letting sit overnight is a good idea.
- Strain the next day using a colander with cheesecloth.
- Optional: add dissolved honey or stevia to taste. I used a touch of honey.
Serve!
Three-Leaved Sumac ‘Lemonade’
Equipment
- Half gallon mason jar
- Blender
- Mesh strainer
- Large mixing bowl
- cheesecloth
Ingredients
- 2 cups Three-Leaved Sumac berries
- 8 cups water
- Optional: dissolved sweetener to taste
Instructions
- Remove obvious leaves or twigs from gathered berries.
- Combine two cups of berries and 8 cups of water in a blender.
- Turn blender off and on. One second max time.
- Let berries soak for a minimum of three hours but ideally for 8 hours. Doing this overnight is the best use of time.
- Strain the next day using the colander with cheesecloth
- Optional: add dissolved honey or another sweetener to taste.
A New Summer Tradition
Enjoy the unique flavor of Three-Leaved Sumac.
I hope this recipe will become as associated with the summer season for you as it does for me!
Have you tried Three-Leaved Sumac yet?
[…] your palate. I remember the first time I tasted sumac ‘lemonade’ or acorn pancakes. There are flavors out there you just cannot get anywhere else. You […]