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| SUMAC TEA | |
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The Staghorn Sumac seed head makes an especially delightful tea. Do not wash the red seed head, for the flavor is contained in water soluble crystals on the outside of the berries. Cover the seed heads with boiling water; allow to set for an hour or so. Strain through a cloth. The resulting pinkish liquid should then be sweetened to taste and diluted if too strongly flavored. Tangy and delicious - hot or cold. Only six seed heads will normally make a pitcherful of sumac-ade. | |
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recipe reviews #156663
Angel (United States) says:
Never boil the water! Boiling water leaches out tannins and makes the tea unpalatable. Just let the slightly crushed fruit (cones) steep in cool water for up to twelve hours, depending on the intensity desired, strain, and drink, It's that easy.
#157873
Joni (Michigan) replies:
I agree with Angel, you should make this recipe with cold water or it will be bitter and you will destroy much of the vitamin C content.
#178510
Tony (Kansas) replies:
I simmered it for about an hour and it tastes great! It packs a punch and has a little bitter flavor, which I like.
#173018
Samuel Campbell (United States) says:
Been making it since I was a Scout and I'm 62 now.
#180951
Penawan (United Kingdom) says:
Just soak the sumac overnight in cold water. Never boil as it will result in thermal degradation of the vitamin C. I'd prefer to drink it with honey, at room temperature rather than chilled.
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