Title: Sumac Punch
Categories: Beverages
Yield: 1 Servings

2	qt	;Water
1	c	Ripe sumac berries
1	tb	Whole cloves
4		1" each cinnamon sticks - broken up
1 1/2		To 2 c. sugar; to taste

Bring water to a boil; add sumac berries, cloves and cinnamon. Return to a boil, cover, lower heat and simmer for 15 minutes.

Strain through a sieve lined with 3 layers of damp muslin or several layers of damp cheesecloth. Add sugar to taste and chill. Serve cold.

Yield: About 2 quarts.

Tatum writes: "This tart punch, an improvement on the pioneers' 'Indian lemonade', is a deep rosy-red color. It's a lovely drink when served in a tall crystal glass over crushed ice, garnished with a thin slice of lemon and a sprig of fresh spearmint. We often serve this punch at Christmas and Valentine's Day parties, as the color suits those seasons especially well."

From "Billy Joe Tatum's Wild Foods Cookbook and Field Guide" by Billy Joe Tatum. New York: Workman Publishing Company, 1976. Pg. 222. ISBN 0-911104-77-1. Posted by Cathy Harned.

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