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5 from 1 vote

Sumac Lemonade Fermented with Wild Yeast

Enjoy this traditional Indian Lemonade with a twist - the wild fermentation adds effervescence and probiotics!
Prep Time15 mins
Total Time15 mins
Course: Drinks
Cuisine: American
Keyword: sumac lemonade


  • 4 cups seed head of staghorn sumac broken up
  • 1/2 cup raw honey
  • chlorine-free water


  • Place the sumac in a 1/2 gallon glass container.
  • Add the 1/2 cup of raw honey and fill the container with chlorine-free water. Stir thoroughly until honey is dissolved.
  • Cover loosely with a coffee filter or tea towel.
  • Stir 3–4 times per day. Bubbling should begin to occur within 2–4 days.
  • After your ferment begins to bubble, strain and transfer to flip-top bottles. Allow to ferment another 12–24 hours at room temperature.
  • Refrigerate and enjoy cold.


Flip-top bottles are available here