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Herbs & Cultures

Indigenous healing traditions of North America →

Sumac lemonade

A sour, pink drink cold-steeped from the red fruit clusters of sumac.

Traditional use

Time
15 minutes, plus 1–2 hours steeping
Makes
About 1 litre
Smooth sumac

Many Indigenous peoples of North America chewed the sour berries of sumac against thirst or steeped them into a drink, now called sumac-ade in English. The sour taste sits in the hairs on the fruit and only dissolves well in cold water: hot water makes the drink bitter.

Ingredients

  • 4–6 ripe, red fruit clusters of smooth or staghorn sumac
  • 1 litre cold water
  • To taste: honey or maple syrup

Step by step

  1. Pick the clusters after a few dry days; rain washes the sour taste off.
  2. Bruise them by hand in a bowl with the cold water.
  3. Leave to steep for 1–2 hours, tasting now and then.
  4. Strain through a cloth to remove the hairs and sweeten if you like.

Tips

  • In Europe staghorn sumac (Rhus typhina) grows in many gardens and parks; it works just as well.

Registry

Herbs in this recipe

Read more about effects and safety on each herb’s page.

  • Caution

    North America · Herb · № 596

    Smooth sumac

    Rhus glabra

    Traditionally attributed effects: astringent, cleansing, tonic, wound-healing, antiseptic; strengthens the digestive tract (ulcers, diarrhoea), curbs excessive secretions (urine leakage, night sweats, bleeding), may lower blood sugar, for prolapse.

    Indigenous healing traditions of North America+3

Cultures and traditions

Where the herbs come from

The herbs in this recipe also appear in these traditions.