Sumac Lemonade Fermented with Wild Yeast
Enjoy this traditional Indian Lemonade with a twist - the wild fermentation adds effervescence and probiotics!
- 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.