Comments on: Sumac lemonade and why it’s so good for you

By: Jamie

Jamie — Wed, 10 Aug 2022 12:54:39 +0000

In reply to Tommy. Thanks for the tip! I know there are a several different ways people prefer to make this. I haven't updated the article for a while, but I've found in recent years that I prefer using cool water to soak them in. If the water is too hot it makes them taste almost bitter instead of sour. Thanks for sharing :)

By: Tommy

Tommy — Mon, 25 Jul 2022 18:45:59 +0000

I’ve been making this for years, so I thought I’d offer a tip to simplify your process and have a healthier, pure drink. No need to add heat…just an unnecessary step. Try just massaging the clusters in cold water and then pouring them through a screen colander. No sweeteners added…this stuff is too good of a flavor to cheapen by sweetening and the subtle uniqueness is lost by adding other flavors. Serve cold.

By: jamie

jamie — Tue, 26 Jun 2018 00:11:35 +0000

In reply to Lucille.

I’m horrible at measuring things out and always just throw things together so that’s why I didn’t clarify measurements on the concentrate! I think you’re on the right track though with what you’re doing. As long as it’s not watery tasting or bitter from over-steeping I think that would be fine. I haven’t tried it myself, but like you I’ve heard of others doing it, which is why I mentioned it 🙂 I usually steep a few hours at most, so a few days might be a little much, but if you have success with it then I say go for it. Thanks for your comment!

By: Lucille

Lucille — Sat, 23 Jun 2018 01:37:48 +0000

Hi Jamie. I was wondering if you could clarify on the sumac concentrate. I have heard of that before and I use it but I haven’t found any specific directions for making it. I have filled a 1/2 gallon jar with heads and steeped them in cool water for a few days til the water was a nice deep reddish hue. I froze that and used it in smoothies but not sure I guess the directions correctly. Thanks for this article!!

By: jamie

jamie — Sat, 15 Jul 2017 20:24:18 +0000

In reply to Linda Menke. That's good to know! I've heard of y'all before, but I didn't really know what was in it.

By: jamie

jamie — Sat, 15 Jul 2017 20:24:18 +0000

In reply to Linda Menke. That's good to know! I've heard of za'atar before, but I didn't really know what was in it. And it sounds yummy on corn.

By: Linda Menke

Linda Menke — Mon, 03 Jul 2017 14:21:02 +0000

Sumac is a classic condiment in the Middle East. The dried berries are ground and thyme, salt and sesame seed are added to make Za’atar which is used in cooking. We have found it delicious sprinkled on buttered sweet corn. I bought some already made, but it was high on the additives and low on sumac content. Pure ground sumac can be purchased in ethnic groceries sometimes.
The specie from the Middle East is different from out natives, but very similar and ours can be used and experimented with.

By: Simone

Simone — Mon, 08 Aug 2016 07:27:35 +0000

In reply to Jamie Marie. Generally if touching a plant makes you sick or leaves irritated areas, it is a bad idea to take it internally.

By: jamie

jamie — Thu, 28 Jul 2016 00:46:30 +0000

In reply to Tracy • 2suitcasesandaguy.com. I don't have any experience using the ground sumac, but you may be able to put 2 tsps. in hot water to steep and then strain with a fine mesh sieve before adding the sweetener. It's pretty awesome that you live in Panama! Some good friends of ours moved there last year and we hope to visit this winter :)

By: Tracy • 2suitcasesandaguy.com

Tracy • 2suitcasesandaguy.com — Wed, 27 Jul 2016 18:41:31 +0000

I live in Panama (the country) and sumac doesn’t grow here. Do you have any suggestions on how to make the lemonade with the ground sumac? I was able to find a jar of it here.