Go Back

Sumac Lemonade

A bright, tangy lemonade infused with tart sumac for a refreshing Middle Eastern–inspired drink with a beautiful pink hue.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Drinks and Beverages
Cuisine: Middle Eastern
Calories: 85
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 3/4 cup fresh lemon juice about 4 to 5 lemons
  • 3 tablespoons sumac powder
  • 4 cups water filtered or tap
  • 1/2 cup sugar
  • 1/4 teaspoon salt
  • Ice for serving
  • Lemon slices or fresh mint for garnish optional

Equipment

  • Pitcher (at least 2 quarts)
  • Measuring cups and spoons
  • Juicer or citrus reamer
  • Stirring spoon or whisk
  • Fine-mesh strainer or sieve
  • Glasses for serving
  • Cutting board and knife

Method
 

  1. Cut the lemons in half and juice them to yield about 3/4 cup fresh lemon juice, using a citrus juicer or reamer.
  2. Strain the lemon juice through a fine-mesh sieve into a bowl to remove pulp and seeds.
  3. In a pitcher, stir 4 cups water with 1/2 cup sugar until the sugar dissolves, about 1 to 2 minutes.
  4. Sprinkle 3 tablespoons sumac powder into the sweetened water and stir vigorously for 30 seconds to evenly distribute.
  5. Pour the strained lemon juice into the pitcher and stir for 30 seconds until fully combined.
  6. Taste the lemonade and adjust sweetness or tartness by adding more sugar, lemon juice, or water as desired.
  7. Stir in 1/4 teaspoon salt to brighten the flavors.
  8. Fill glasses with ice, pour the sumac lemonade over the ice, and garnish with lemon slices or fresh mint. Serve immediately or refrigerate for up to 3 days.

Notes

Store in the refrigerator for up to 3 days and stir before serving as sumac may settle. For quick mixing, make a sumac simple syrup by heating equal parts sugar and water with 2 tablespoons sumac powder.