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Sumac syrup The plant, which is native to the Smoky Mountain region, has long been used by the Cherokee for its healing properties. The plant’s red berries are coated in malic acid, which is high in vitamin C and antioxidants. It also happens to… Sumac syrup The plant, which is native to the Smoky Mountain region, has long been used by the Cherokee for its healing properties. The plant’s red berries are coated in malic acid, which is high in vitamin C and antioxidants. It also happens to taste like lemonade—something Dissen learned of when connecting with Cherokee locals. Sumac Syrup Ingredients: * ½ cup honey * ½ cup water * 1 teaspoon ground sumac Directions:
1. Add all ingredients to a small saucepan, and bring to a simmer. Stir to dissolve the honey.
2. Remove the pan from the heat and allow to cool to room temperature.
3. Strain syrup through a fine mesh sieve into a clean container.
4. Syrup will keep refrigerated for up to 1 month.