How to Make Sumac Tea

Sumac Tea is a tangy, refreshing drink made from foraged staghorn sumac berries steeped in cool water. Naturally rich in vitamin C and antioxidants, this easy-to-make tea offers a unique, earthy flavor that's perfect for summer sipping.

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What is Staghorn Sumac?

Staghorn Sumac (Rhus typhina) is a common shrub native to North America. It's easily recognized by its bright red, fuzzy clusters of berries that grow at the tips of its branches. You will find staghorn sumac typically at the edge of a sunny field, roadside, or edge of a forest or thicket. Often growing to resemble more of a small tree than a bush the branches are sometimes velvety feeling and when it comes to fall the leaves turn the prettiest colors. The leaves are alternate and pinnately compound, and anywhere from 6 to 16 inches long and 4 to 7 inches wide. Each leaf has 11 to 31 coarsely toothed leaflets, green on top, and much paler underneath. The red fuzzy berries, when harvested and prepared, can be made into the delicious sumac tea also known as sumac lemonade because it's acid flavor often emulates that of lemons. While its greenery grows in the spring thrives in the late summer and early fall when the berries become ripe to pick when they turn red.  

Maybe you are lucky enough to have sumac in your own backyard. It is found from New England south to Georgia west to Michigan, Iowa, Missouri and Mississippi. It also occurs in South Dakota, Kansas and Utah. In Canada it occurs from Nova Scotia west to Ontario. So pretty much everywhere in the eastern half of the continent. Here in New England I often find it near the edges of farm fields and hiking trails. Once the time of year reaches September I usually go in search of fresh sumac berries. 

When foraging, it's essential to properly identify staghorn sumac to avoid any potential mix-ups. People often fret over staghorn sumac because it shares part of its name with poison sumac. Poisonous sumac, looks entirely different than staghorn sumac. Poison sumac grows in swampy areas and has white berries, staghorn sumac has deep red clusters. As long as you're harvesting the right plant, staghorn sumac is completely safe—and delicious—to consume.

Why You Should Make Sumac Tea

The berries of the staghorn sumac plant are loaded with vitamin C and antioxidants. I actually had a forage guide once tell me that it contains more vitamin C than most citrus but I couldn't find any really evidence of this since forage foods are rarely given a nutrition breakdown.

Sumac berries have a tart, citrusy flavor reminiscent of lemonade, it's the perfect thirst quencher, especially during late summer and early fall.

Sumac has been used for centuries in traditional medicine and culinary practices. In fact, Indigenous peoples of North America have long enjoyed sumac tea for its refreshing taste and potential health benefits.

Sumac tea is also caffeine-free, making it a great option for those who want a flavorful drink without the jolt of coffee or black tea. Its great to make a batch and keep it in the fridge during the season.

Ingredients

Here’s what you’ll need to make your own batch of sumac tea:

• Sweetener of your choice (optional)
• Staghorn Sumac Berries
• Water

Instructions

Prepare the Sumac Berries

Start by carefully removing the fuzzy red berries from the sumac cluster. The berries are what give the tea its signature tangy flavor. You can leave them whole, but lightly crushing them can help release even more of their natural flavors. Place the berries into a glass jar or container that you will be using to soak them in.

Soak the Berries

Once the berries are prepared, pour 4 cups of cool or room temperature water over them. Make sure the berries are fully submerged. Cover the jar and allow the berries to soak overnight, giving them plenty of time to infuse their tangy flavor into the water.

Tip: Avoid using hot or boiling water, as it can destroy the vitamin C and some of the other beneficial compounds in the berries.

Strain the Tea

The next day, strain the sumac tea through a fine mesh strainer Affiliate Link or a coffee filter to remove the berries and any other small particles. This step is important to ensure your tea is smooth and free from debris.

Sweeten and Serve

Once strained, taste the tea. You can enjoy it as is, or sweeten it to taste. I honestly rarely add sweetener but everyone has a different taste. Some people prefer the natural tartness of sumac tea, while others might like to add sugar, honey, agave nectar, or even maple syrup for a bit of sweetness. Serve chilled over ice, or enjoy it at room temperature.