Your lemonade is killing the planet! Try Sumac-ade instead. Staghorn Sumac (Rhus Typhona) is a shrub, common here in Canada, which produces bright red, very sour berries. It’s quite similar to the species of sumac that’s prized around the Middle East for its berries.
Also known as Country Lemonade or Sumacade – this refreshingly tart, easy-to-make concoction is made exclusively with local ingredients. The sumac infusion adds a striking red colour that couples nicely with the fruity, yet typically sour flavours.

4-8 Tbsp Ground Wild Sumac (depending on how strong you want it)
4 ½ cup water
3-4 Tbsp Maple syrup, to taste
--
1 Bring water to a boil in a pan and remove from heat.
2 Add the ground sumac and infuse for 20 to 30 minutes.
3 Filter the infusion using a strainer covered with a coffee filter or cheesecloth and pour it into a container.
4 Add the maple syrup and mix well.
5 Refrigerate before serving, cold or on ice.

Your lemonade is killing the planet! Try Sumac-ade instead. Staghorn Sumac (Rhus Typhona) is a shrub, common here in Canada, which produces bright red, very sour berries. It’s quite similar to the species of sumac that’s prized around the Middle East for its berries. Also known as Country Lemonade or Sumacade – this refreshingly tart, easy-to-make concoction is made exclusively with local ingredients. The sumac infusion adds a striking red colour that couples nicely with the fruity, yet typically sour flavours. 4-8 Tbsp Ground Wild Sumac (depending on how strong you want it) 4 ½ cup water 3-4 Tbsp Maple syrup, to taste -- 1 Bring water to a boil in a pan and remove from heat. 2 Add the ground sumac and infuse for 20 to 30 minutes. 3 Filter the infusion using a strainer covered with a coffee filter or cheesecloth and pour it into a container. 4 Add the maple syrup and mix well. 5 Refrigerate before serving, cold or on ice.