Tree-Sumac-Pink Lemonade

A small tree, more shrub like that prefers dry, sunny and well drained site. Very hardy in zone 3-4. This shrub makes an eye catching ornamental and the honey bees are very much attracted to it making Sumac Blossom Honey. The bright red berry buds are full of natural vitamin C with a citrusy lemony flavour. Very ornamental as part of an outside Christmas bouquet or decoration and tough enough to look awesome through the cold months of winter.

The Mohegan tribes gargled a tea made from the berry buds to treat a sore throat and also used it for urinary and stomach disorders. It is used as a spice in Chinese and East Indian dishes. We use it as part of a spice rub for steak.

To make sparkling sumac lemonade: boil 2 cups of water & 2 cups of organic cane sugar to make a syrup. Let cool. Grind the sumac berries to a powder & add 3 tablespoons to the syrup mixture and refrigerate. 1 cup of club soda to 1/4 cup of sumac syrup, add lemon wedges, ice cubes and serve. A wonderful, healthy and refreshing drink on those hot summer days.

All of our sumac berries/seeds are sustainably wild crafted from large populations less than a mile from our farm and taken from the largest seed heads.

Tip: Seeds must be stratified (cold in refrigerator or outside during the winter) for 3 months and started in a cactus type soil that is very free draining. Keep the soil moist. Grow newly germinated seedlings out in pots until they are large enough to plant out in a semi-shaded and well drained site. Water throughout the summer until seedlings become established.

Seedlings dislike wet and heavy soils. 

50 seeds @ $9.95 pkt.

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