Sumac Lemonade
Thirst Quencher #2, Sumac Lemonade is also known as the Boy Scout's lemonade because the young troops learn to make this drink when they are learning about wild edibles.
Sumac lemonade is so tasty and it doesn't require any sweetener! It has a sour lemony taste, but with much more depth of flavor than any sweetened lemonade. I like to serve it in cocktail glasses to be enjoyed on the porch or patio.
Sumac lemonade is made from bright/deep red clusters from the Staghorn Sumac (Rhus typhina). Staghorn sumac grows like a weed in these parts of the country.
I'm sure you have seen this plant along the river road and near the woods.
Poison sumac (Toxicodendron vernix) has white fruit, so please avoid all white fruited sumacs! It is a much smaller plant than Staghorn sumac.
Collect the red clusters (a Felco shears works well for harvesting the clusters) and pack them into a jar. I usually use a 1/2 gallon jar that will yield about a quart of lemonade. Once the jar is full of clusters fill with cold water and place in the refrigerator for 1-2 days. Pour the lemonade into another jar and squeeze the liquid out of the clusters. No need to use cheese cloth because the berries are so dense.
The cold infusion preserves the Vitamin C content as well as makes for a tasty drink. If you were to make a hot infusion with the clusters the drink would be very bitter and not enjoyable at all.
Basil flourishes in the hot and wild weather of July. Pesto is on the menu frequently at our house, especially since it is the herb of love.
