Ingredients
- ½ cup sumac berries
- 1 quart water, very warm but not hot
Preparation
Add berries to very warm, not hot, water. Do not boil the berries or the juice will be bitter.
Let soak an hour or more, then squeeze and mash the berries between your fingers, or press with a potato masher to extract the flavor. Strain the liquid twice through a fine sieve into a glass jar or pitcher. It will keep refrigerated for a few days.
Use in place of vinegar or other acid in marinades and dressings. Or sweeten and serve as a beverage.
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