Sumac Lemonade
from the Wild Foods Forum
by Ila Hernandez, who leads edible and medicinal plant walks in Tenn.
Gather heads of ripe red-berried sumac and place in paper bag. When ready to use remove berries with a fork. Using 1 cup to 1 quart cold water, cover and let stand overnight. Or place in hot sun 1 day. Strain through cheesecloth and sweeten to taste.
[Reprinted from The Wild Foods Forum, a delightfully steady little newsletter about the new and old ways of using providence from the wilds, with emphasis on plants and herbs and occasional mentions of insects. $15/6 issues. POB 61413 Virginia Beach, VA 23466-1413.]
