At this time of year (Nov) there are still large numbers of staghorn sumach (Rhus typhina) available. This thirst quenching drink develops a lovely pink colour, and the sharpness makes it a perfect alternative to tangy lemonade. A great staghorn sumach recipe to try if this is your first time working with the plant.
Ingredients
- 5 staghorn sumach flower heads
- 1 litre of warm water
- honey (to taste)
Suggested Instructions
- Get a 1 litre capacity jug, and put the staghorn sumach flower heads into it. Next pour over the warm water and weight down so the heads are submerged. Leave for a couple of hours or overnight. Sweeten with honey, and serve chilled. Delicious.
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{ 7 comments… read them below or add one }
after seeing this recipe i found a tree within hours!
is drying the buds a simple process?
im a big fan of sumach!
Jos: Sumac used in Middle East cooking comes from Sicilian sumac (Rhus coriaria). Have not tried drying the buds.
i’ve just looked at this recipe but as it is november surely any sumac heads would be too old and full of bugs. si can you make this only in summer?
I tried the haw jelly recipe but it wouldn’t set.!!
i forgot to say i love your site however.
Kate: I made the sumac lemonade about 6 weeks ago. It depends where you live and how old or degarded the buds are. Break a bit off in your fingers, then lick them. If they taste tangy then you could use them, they might just not look that ‘pretty’. Regarding the Haw jelly, others have made a lot of comments fine tuning the recipe, so read them and try again.
Honestly no clue what this is. Off to Google!
Had to google this plant, when i did, i discovered that i photographed some of these flower heads in a walk way through my local town a week or two ago back (november), i wondered what it was then, and semi decided that it was some less common ash tree. I will have to go back and forage and try and find the pics!
Thanks for the recipe