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Contents: 1. Intro | |
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1. Intro Staghorn Sumac grows almost everywhere. It is one of my top ten edible wild food items that I forage for each year. I love foraging for wild edibles and especially love the fact that these pods of sumac are not only delicious but free. Disclaimer: Like any food products, either commercially grown or gathered from the wild, one should ascertain whether they are allergic to that particular food product. Some individuals can not tolerate regular milk, shellfish, etc. Sumac is not a commercially grown food product so trying this for the first time may or may not present a digestive or allergy problem. Try a small amount first and wait a day or two. Then a larger amount next time. Having said that, I drink this all summer long. Huge glasses regularly. It's not exactly like lemonaide but it is mighty close. My systems love it, my digestive system and my financial system that is. If I bought the amount of lemons it would take to make an equivalent amount of sumac 'Pink Lemonaide' there would be plenty of dollars spent. This is FREE!
This method is reasonably easy if the equipment is on hand. The Sumac is free for the taking. 2. Tools Pruning shears
Gathering the pods can make your hands all sticky from the juice that will be expended in handling the softer berries. The gloves will help. 3. Materials Sumac pods - about 20 nicer sized ones
3. Kitchen Equipment Blender,
4. Procedure Gather the Sumac pods in late summer, early fall. The important thing is to gather the Sumac pods from trees in areas not near heavily traveled roads or highways. You want to get clean pods from trees in some of the more out-of-the-way areas. You will NOT be washing these so it's essential to start with clean pods. Here's a close-up of what the berries look like after separated from the bracts.
Put the berries in the blender vessel so that they are reasonably compacted and about four inches from the top of the vessel Now look at the vessel and pick a spot that is about half way up to the level of the top of the berries - NOT half way to the top of the vessel or you will have used too much water. If you use this'gauging' method you will always make it at the same concentration no matter how high the berry level is in the blender on each occasion. Add COLD water, not hot. From the tap is fine.
After letting the blender run a bit, couple of minutes maybe, shake it up, change settings, play with the buttons, etc. Pour the contents into a fine strainer/colander and let strain into a bowl. The photo shows two strainers/colanders but that's not necessary. Let it strain 'on it's own'. Don't force the mixture through the strainer, you'll just need to strain again. | ||||||
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Use the fine strainer to separate the bits and pieces from the juice. |
You can strain the juice with the strainer a couple of times if you want to but it's not necessary.
I usually do it twice then rely on the muslin bag for the final filtering.
Now we use the muslin bag ( a clean white pillowcase will work fine, albeit a bit to big in my opinion ).
You need to wet the muslin bag first and squeeze out all the water. It filters best when wet.
Pour the juice into a muslin bag or clean piece of sheet, the bottom of which is setting in a bowl.
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The juice being strained through a muslin sheet piece. |
Pick up the bag and let drip into bowl. Don't force the juice throuh the muslin fabric. Just pick it up and let it drain into the bowl on it's own. It filters best when you don't force things through the fabric that would not go through on it's own.
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Here is a final product. |
The final juice will be about the color and consistency of cranberry juice, maybe just a bit thicker.
It will be sour, just like lemon juice.
Keep the concentrate in an juice jug in the refrigerator. It will keep for several weeks.
The way to use this concentrated juice is to cut it at a ratio of 1:1, that is, when you're ready to drink some pour half a cup of juice and half a cup of water in a glass, sweeten to taste ( remember it's like lemonaide so it will take a bit of sweetening ), stir and add ice. ENJOY.
I use Splenda. That way I can drink as much as i want without worrying about the calories. And I do drink a lot of it.
Don't expect it to taste just like lemonaide however.
This is Sumac and tastes like Sumac. Just like oranges don't taste like tangerines you have to appreciate that Sumac will have it's own unique and distinctive taste.
After a few helpings you will like it's unique, lemony/tart flavor, it's refreshing nature, the pleasure of the gathering and especially the fact that it is FREE.
OR you won't, not everyone loves the same thing.
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Extra Sumac seeds. About one pound and ready for the freezer. |
Sumac seeds will keep a long time in the freezer. Don't was them. Put in a freezer bag and work the bag while closing to get out all the air you can.
I have used bags that were at least two years in the freezer.
You can even use the unsweetened concentrate to pour over fruit to preserve freshness, just like you would use lemon juice or Fruitfresh, use it for salad dressings, and for making Sumac meringue pie (substitute Sumac juice for lemon juice).
Staghorn Sumac Pink 'Lemonaide'
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