• 5 well-ripened clusters (the reddest) of staghorn sumac (Rhus typhina and Rhus coriaria)
• the petals of 10 bee balm flowers (Monarda didyma) (Check the FAQ at the bottom of this page to avoid brewing a lemonade... that tastes like manure. We don't want that ;) )
• dandelion “honey” or maple syrup (Dandelion honey is another of our recipes! Linked in the steps.)
• 1 L of filtered water

Warning: only consume the fruits from staghorn sumac clusters (Rhus typhina and Rhus coriaria). When picking, wear gloves and use scissors: the leaves and sap are toxic and can cause dermatitis, among other things. But it's really good haha! To learn more about the properties of sumac and bee balm, check the FAQ at the bottom of this page.

Alright! We're here chatting lemonade... we have a ready-made one right here!

• Rainbow lemonade - lavender & rosemary

1. Remove the sumac berries from the reddest clusters (see the warning shared under the ingredient list) and place them in a 1-liter glass jar.

2. Add the bee balm petals.

3. Fill the jar with one liter of water, ideally filtered.

4. Then close the jar, shake a little and let macerate for 24 hours in the refrigerator.

5. Strain everything.

6. Sweeten to taste with dandelion “honey” or maple syrup.

There you go, you can enjoy your new 100% local dependency! Haha. We can already hear you saying: “Come on, sumacade can't possibly be as delicious as it is good for you?”

Well yes! Bee balm flowers are excellent for digestion; they calm bloating and gas and stimulate appetite.

Staghorn sumac, for its part, has long been used as a medicinal plant. It helps relieve sore throats by slowing the growth of bacteria. We love using its fruits to make drinks, but they can also be ground and used as a spice.

As for dandelion “honey,” the dandelion flower is very rich in nutrients and in vitamins A, C, E, B1 and B6.

In short, we love this recipe for its many virtues and for its floral taste reminiscent of the first spring flowers.

Cheers and see you soon!