Staghorn Sumac Lemonade with Lavender

Discover how to make refreshing sumac lemonade with foraged wild sumac. A tart, tangy drink perfect for summer and packed with natural antioxidants.

5 from 2 votes

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Course: Drinks

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Prep Time: 10

Infusion Time: 8

Total Time: 8 10

Servings: 8 Servings

Calories: 72kcal

Author: Hilda Sterner

Remove sumac berries from sumac bob (preferably with scissors) until you have 2 cups. Add to a ½ gallon container and top with 5 sprigs of lavender.
Pour cold water over it and stir, agitating to release the sumac powder from the berries. Optional: Add 1 to 2 tablespoons sumac powder if the sumac bobs don't have enough sumac powder on them.
Refrigerate overnight to infuse the flavors, then strain through a fine mesh strainer, coffee filter, or paper towel.
Prepare syrup by simmering sugar and water in a small saucepan over medium heat for 10 minutes.
Once cool, mix syrup (or other sweetener) into lemonade. If you prefer a more tart flavor, add lemon juice. Serve over ice, garnished with a few lemon slices.

Don't pulverize the sumac bobs. The seeds and stems can impart a bitter flavor to your infusion.
Harvesting sumac before heavy rain is ideal because the rain can wash off the tart sumac powder from the sumac bobs.
Here in Montana, the best time to pick sumac berries is in August. If you pick them sooner, they may not have enough sumac powder, so adding some sumac powder might help to make the infusion stronger.
If the sumac drupes taste tangy when you lick your fingers after touching them, they’re ready.
If you can't source sumac berries, sumac powder may be used. Start with ¼ to ⅓ cup and adjust from there to get the flavor you desire.
Never use hot or boiling water — it can release bitter tannins from the sumac. Stick to cold or room temperature water to preserve that crisp, lemony flavor.

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