August 4, 2022

Sumac Tea

By Christopher Ellis-Jacobs

If you’re looking for a quick and easy way to taste that delightfully lemony-tart sumac flavor, you can make sumac tea. Sumac fruit is often called lemonade berry because the ripe fruit makes a very pretty, very tart beverage when infused in water as a sun tea or hot steeped tea. Make sure to use water that is hot but not boiling, as boiling water can bring out bitter flavors in the fruit. Sweeten to taste with a little bit of honey or sugar. Be sure to strain the liquid through a coffee filter before serving to remove any debris.

Print Recipe

Makes

serving

Ingredients

2 teaspoons ground sumac
1-2 teaspoons sugar
1 cup water

Instructions

For Hot Tea

Heat water to just simmering and remove from heat. Let sit 30 seconds. Pour over sumac and sugar. Let steep for 4 minutes. Strain through a fine mesh strainer or coffee filter and enjoy.

For Sun tea

Combine ingredients in a mason jar and leave in the sun for a few hours. Strain through a fine mesh strainer or coffee filter and enjoy.

Be sure to make adjustments to the amount of sumac or sugar in your tea to better suit your personal tastes.

About the author

Christopher Ellis-Jacobs

Christopher, a passionate food enthusiast and devoted locavore, is the owner and publisher of edible MAINE. With many years of experience in the restaurant industry, he brings a wealth of culinary knowledge and an unwavering commitment to the local food movement. Spending much of the year as a resident of Greenwood, Christopher’s family delights in cultivating their home garden and enjoying the fruits of their labor throughout the long Maine winters. As the driving force behind edible MAINE, Christopher has led the magazine through its first five years of publication, overcoming challenges and embracing the messy moments that come with building a successful venture. Inspired by the sense of purpose and community that edible MAINE has fostered, he continues to steer the magazine toward new heights while celebrating the talented team members, dedicated readers, and local artisans who contribute to its growth. Christopher invites readers to join the journey, exploring the vibrant local food scene and the inspiring stories that connect us all. As a true believer in the power of food to bring joy and foster connections, he is dedicated to supporting a thriving local economy, a diverse environment, and a well-informed public. With an open seat at edible MAINE’s table, Christopher encourages everyone to read, reach out, and support the magazine's mission.