Foraging can be a fun way to add nutrients to your table – for free! Staghorn Sumac is super easy to identify and a cinch to harvest. And it’s just as simple to make delicious Sumac Lemonade, also known as Indian Lemonade.
Native Americans also made a cough syrup with Sumac, and gargled with it to ease a sour throat (source).
Staghorn Sumac
Staghorn Sumac is Nutritious
Staghorn Sumac (not to be confused with Poison Sumac) is a great source of Vitamin C. It is commonly found in the Eastern and Central U.S. growing in full sun along roadsides.
Other types of Sumac are found in other regions, and they, too, may be used for lemonade.
There is no chance of accidentally mixing it up with Poison Sumac, since Poison Sumac has different leaves and does not produce the fuzzy, dark red fruit cluster found on Staghorn Sumac.
Harvest Staghorn Sumac by breaking off the berry clusters. It’s best to wait a few days after a rain, since rain will wash away much of the tart flavor in the fruit.
To test to see if the fruit is ripe, either lick the fruit, or wet your finger, rub the fruit and then taste it. If the taste is sour, but pleasant (not bitter), the fruit is ripe.
More Than Weeds
A Foraging eCourse for Beginners
Are you interested in foraging, but a bit hesitant because you don’t trust your own abilities? I created a mini eCourse just for you. In More Than Weeds: 5 Common Plants to Forage for Food and Medicine you’ll learn that identifying plants is all in the details.
Using common plants with which may be someone familiar you’ll learn beginner botany skills that you will be able to use as you move forward. You’ll gain confidence to use these plants for your family in food and safe, home remedies. Get started now!
Books and Posts on Foraging
A Field Guide to Edible Wild Plants: Eastern and central North America (Peterson Field Guides)
Foraging and Feasting: A Field Guide and Wild Food Cookbook by Dina Falconi
10 Edible Flowers You Can Also Use for Home Remedies
The Forager’s Guide to Plant Identification
Nutritious Sumac Lemonade
Instructions
- Place several clusters of sumac berries in a bowl and cover with room temperature, filtered water. Use only enough water to just cover the fruit. The clusters of fruit may be broken up before covering with water for even more flavor.
- Allow to sit for half an hour, and strain. If you desire a stronger tasting beverage, strain and then add more clusters of fruit into the same water.
- That’s it! Sweeten to taste with your favorite sweetener and refrigerate. You’re going to find the taste a pleasant, fruity surprise.
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kirsten says
Ooh. I am going to do this. So do I not rinse off the sumac first?
Susan says
Hi Kirsten! That’s correct; rinsing will wash away the goodness.
Kara Yeckley says
What does “several” mean and to how much water?
Susan says
You may use as many as you like. Just barely cover them with water. So, if you have a lot of berries, you will use a lot of water, and a few berries, just a small amount of water. Make sense?
Kitty says
Can’t try it again this year. maybe next. I think i tried it a few years ago but the berries must have been to old. they didn’t really come out tasting good. Or I made a mistake and used boiling water possibly. This year I am in Colorado. no sumac. LOL I’ll be sure to save these directions though so I don’t make the same mistakes again. thanks for the tips, particularly on when to harvest. Kitty.
Susan says
Hi Kitty, I hope you have another chance to try this sometime. The lemonade is definitely good!
Fred says
So, you just soak the sumac berries for a half-hour without crushing them? The flavor is on the outer surface not inside the berries? If they are high in vitamin C can they be crushed and sieved to make a sauce?
Susan Vinskofski says
I just break up the berries and soak. That’s it. I’ve never tried a sauce. Thanks for stopping by, Fred.
Elke says
From another source I learned to take about 12 tops to one gal of water. I quickly rinse mine and pour of dirt and bugs. Add 1 gal of water. With rubber gloves I rub the berries of the stems. Then I rub and crush the berries between my hands. Let them soak for a while, then sift off the berries and strain liquid through a sieve that is lined with a cheese cloth. Add sugar . Chill and enjoy the lovely flavor.
sue says
i have a tiger eye sumac that gets these clusters as well. can this kind be used for tea also?
Susan Vinskofski says
I wasn’t familiar with Tiger Eye Sumac, Sue, so I looked it up. Since it’s just a dwarf version of Staghorn Sumac, yes, you can use it.
Michelle says
This looks like a lot of fun to try. I have Staghorn Sumac growing near me and I love foraging and trying new things.
Martin says
Hi, I am wondering if I could use dry sumac to make it
Susan Vinskofski says
Hi Martin, I have never made the lemonade with dried sumac, but I think that should work. Why don’t you try a small batch and see how it goes? I’d love to hear!
Ron Lowrimore says
I’ve read where shumate berries that hang down on the bushes are poison! Only eat the clusters that point upward! Do you know if that is true?
Susan Vinskofski says
This article will help you to distinguish poison sumac from other sumacs: https://www.plantsnap.com/blog/identify-remove-and-treat-poison-sumac/. Note that staghorn sumac, the type used for this lemonade does not have “berries” per say. And poison sumac only grows in wet areas, so look for that as well.
Teresa Brockett says
I’ve made this before as I live in Maine and the Sumac is abundant. 2 points I’d like to make. As for a sauce, cooking will destroy the wonderful vitamin C content, and 2 THOROUGH straining through a clean dish towel or paper towels is best due to the very fine, somewhat prickly fibers that can slip through cheesecloth. Cheers! 🙂
JW says
This is tasty! This is also a native peoples’ recipe, based in Indigenous culture. It’s not an ‘American’ drink.
Sonia says
How tall and wide does the sumac plant grow? Thank you. Sonia
Susan Vinskofski says
Hi Sonia, Staghorn Sumac can grow up to 20′ tall and 15′ wide.
Laura says
My sumac all had little worms and worms poop in it! What do you do about that? Thsnks.
Susan Vinskofski says
Unfortunately the sumac is not usable in that condition, but keep trying!