Sumac Hibiscus Lemonade

This is one of those herbal recipes where you have to think ahead from one season into another. The sumac berries were harvested at the end of last summer and were dried.

4 quarts water

4 cups sumac seeds

1/2 cup dried hibiscus (roselle florets)

1 tablespoon dried mint or 3 fresh sprigs

1-2 cups of honey to taste

6 large lemons (1 cups lemon juice)

Ice as needed

Combine the sumac and hibiscus with the water in a large container. Mix well with a whisk.

Crush the herbs gently and add. Stir again.

Leave this mixture at room temperature overnight or all day if making in the morning.

Taste and make sure your mixture is sour.

Strain the herbs through a mesh strainer or cheesecloth.

Add the remaining ingredients and stir well. You can adjust any part of this recipe to your preferences.

Refrigerate the lemonade. It will keep for 1 week in the fridge.