If you’re into foraging, you won’t want to miss Sumac season! Here’s a great article about foraging the plant, where to find it and how to use it. It even includes a recipe for making Sumac juice!
Thanks (or apologies if you detest pithy wordplay) to Phil Collins’ Sussudio for the punspiration.
Sumac berries are clustered together in heads that easily come loose when the heads are rubbed together.
Staghorn Sumac (Rhus typhina) Key identifiers: tight, red to deep purple flower heads; branches have a velvety texture, like the antlers of young male deer, hence its name.
Allergy alert! Sumac is a mild allergen so those who are hypersensitive to poisonous varieties, such as poison ivy and poison sumac, might also have a reaction to safe sumac. If in doubt, don’t ingest it.
How to make sumac juice: The short version
3 cups sumac berries (unwashed)
4½ cups cold water (hot water destroys the flavour)
Sweetener of choice
Tamp the berries down into your blender then add the water. Start on a slow speed. Blend until the berries are soaked. If you don’t have a blender, muddle the…
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