Sumac Lemonade with a Splash of Berkshire Wine Jelly
Today, we're diving into a refreshment that's as intriguing as it is delicious – Sumac Lemonade with a surprising twist of fruity sweetness from Boysenberry-Basil Shiraz Wine Jelly. Trust me, this wild ingredient is about to become your new favorite companion on those sweltering afternoons...and here in the Northeast it's the right time to find a source and harvest some Staghorn Sumac "Bobs".
These vibrant, crimson-hued "bobs" are nature's tangy treasure trove, adding a zing that's unmistakably unique. Rich in antioxidants and vitamin C, Sumac also boasts anti-inflammatory properties that have had folks using it for centuries.
Next imagine the fruity notes of boysenberries and hints of basil, in a velvety wine jelly. The wine jelly's infusion adds a dimension of sweet complexity that elevates the lemonade into an experience that's downright enchanting.
So, whether you're lounging under the sun, having a picnic with pals, or just seeking a drink that's anything but ordinary, this Sumac Lemonade with Berkshire Wine Jelly is your ticket. Cheers to sipping on the wild side!
- 10-12 fresh Staghorn Sumac Bobs
- 8 cups water
- 1/2 cup fresh lemon juice (about 4-5 lemons)
- 1/4 cup Berkshire Wine Jelly (Boysenberry Basil flavor)
- Ice cubes
- Lemon slices and fresh mint leaves for garnish
- Gather and Prepare Sumac Bobs:
- Harvest 10-12 fresh staghorn sumac bobs. Choose ones that are bright red and haven't been exposed to any pollutants.
- Gently remove the fuzzy berries from the stems. Avoid using any stems or leaves, as they can contribute bitterness.
- In a large pitcher, combine the sumac bobs and 8 cups of water.
- Lightly crush the sumac berries with a muddler or the back of a spoon to release their flavor. Be careful not to crush them too much, as it might extract bitterness.
- Allow the mixture to steep on the counter, 2-4 hours., then place in refrigerator to continue steeping overnight.
- Next morning strain the sumac-infused water through a fine mesh sieve or cheesecloth into another pitcher or bowl. Press gently to extract all the liquid. Discard the used sumac berries.
- Add the fresh lemon juice to the strained sumac water and stir well.
- Warm the 1/4 cup of Berkshire Wine Jelly in the microwave for about 20-30 seconds, just enough to soften it.
- Stir the softened wine jelly into the sumac-lemon mixture until it's completely dissolved. This will provide sweetness and a subtle fruity depth to the lemonade.
- Place the pitcher in the refrigerator to chill the sumac lemonade mixture for at least 1 hour.
- Fill glasses with ice cubes.
- Give the chilled sumac lemonade a good stir
- Pour the sumac lemonade over the ice in each glass.
- Garnish each glass with a slice of lemon and a sprig of fresh mint.
- Serve the Sumac Lemonade with Berkshire Wine Jelly on a hot day as a refreshing and unique twist on traditional lemonade. The sumac imparts a delightful tartness, while the Berkshire Wine Jelly adds a touch of sweetness and complexity.
NOTE: the flavor of the sumac and wine jelly can vary, so you might want to adjust the amount of lemon juice or wine jelly according to your taste preferences. Enjoy your homemade Sumac Lemonade with a delicious twist!