Sumac-Aid, also known as sumac-ade, bush-lemonade, or Indian lemonade, is a drink normally made with Rhus typhina or Rhus coriaria , chilled water, and frequently added, but not always added, sugar. [1] With the taste normally described as tart, yet sweet, the taste bears a shocking resemblance to pink lemonade. [2]
Rhus berries are briskly rinsed, as they are removed from their stem. The berries are then dunked into a jar of cold or chilled water. After 5 minutes of vigorous shaking to the jar, the concoction is left alone for give-or-take 25 minutes. After that, it is shook and a potato masher is used on the berries.
Sumac (spice,) is almost never used, for it offers an unpleasant texture and less flavor than that of a berry.
Rhus vernix and Rhus radicans are not used as they are highly toxic due to their urushiol content. [3] [4]
Sumac-aid is relatively high in fiber and fat. [5] Research has also shown that the tannins in sumac-aid can destroy harmful bacteria buildup in the body. [6] [7]
In the Americas, sumac-aid wasn't created by any modern inventor, but was passed down generations through Native American peoples of the Cahokian tribes of central United States. [6] However, it is now drank by many people in the Northeast United States, and in the Midwestern United States by others, due to widespread trade of the main recipe.
While there was a sumac "drink" commonly made in the Middle East, said "drink" was normally used as a souring agent for jellies and other sweet treats, rather than as its own drink. [8] [9]