Foraged Wild Sumac Amps Up the Citrus Flavor in a Springy Lemonade Cocktail

Wild Staghorn sumac grows all along the mountains and roadsides of Western North Carolina, but it wasn’t until Asheville chef William Dissen took a foraging class about a decade ago that he realized the bounty he had access to. “If you take a sumac berry and run it through your fingers and taste it, it’s like sour power,” he says. “The berries are covered in malic acid and are high in vitamin C.”

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