Sumacade

Sumacade is a beverage made from the ground, dried berries of the sumac plant, typically the Staghorn Sumac (Rhus typhina). The berries are tart and have a lemony flavor, which gives the drink its characteristic tang. To make sumacade, the berries are steeped in cold water, and the resulting liquid is then strained. Sugar or other sweeteners are often added to balance the tartness.

Historically, Native American tribes used sumac berries to make a refreshing drink, particularly during the summer months. It was a common way to utilize a readily available plant and provide hydration and a source of vitamin C. The preparation method involved a simple infusion, allowing the flavor and color of the berries to leach into the water.

The preparation of sumacade is relatively straightforward. The dried berries are typically crushed or ground to release their juices and flavor. These are then placed in a pitcher of cold water and allowed to steep for several hours, or sometimes overnight, in the refrigerator. The mixture is then strained, often through cheesecloth or a fine-mesh sieve, to remove the berry pulp and seeds. Sweetener, such as sugar, honey, or agave nectar, is then added to taste. Ice is usually served with sumacade. The final beverage is a vibrant red or pink color and offers a tart, slightly astringent, and citrus-like taste.