So after getting up this morning, I went to the basement to check on the sumac-ade. The water that the berries were seeping in had turned a light grapefruit juice pink and tasted vaguely acidic. I took the mixture upstairs and strained it. Some of the small red berries had escaped the clusters and floated to the top. The red hairs that covered the berries also floated throughout the mixture and remained in the liquid long after straining.
After straining out the liquid, I taste-tested the concoction. It wasn't terrible, but it wasn't amazing either. It was tart, but waxy in texture. I took a smaller amount in a different glass and added some sugar. It tasted a little better after that. After that I cleaned out the pitcher, refilled with the sumac-ade, and added three spoonfuls of sugar. That made the difference!
Below, I've photographed the steps to making the sumac-ade. If you want more concise instructions for doing so, consult Samuel Thayer's book,
The Forager's Harvest or any reputable manual on foraging and wild edibles.
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| Step 1: Get a strainer and place it next to the pitcher for photographic opportunities |
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| Step 2: Balance the strainer using a tall Nalgene bottle and a glass. |
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| Step 3: Strain liquid into glass and pose for cookery-esque pose behind glass. Add sugar for taste if desired. |
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