Sumac Fresh Lemonade

🧪 Science Note: Why Sumac spice Works in Lemonade

Using interesting spice for refreshing drink

Sumac is used in Middle Eastern cuisine for its sour, citrus-like flavour in variety of dishes and spice mixes, but what about drinks?

If you’re looking for very unique tasting drink, just try sumac lemonade. I have always been keen on using your species in unique and different ways. Unlike the traditional lemonade that relies of lemons and lemon juice, this interpretation uses ground sumac to create something unique and strange.

The Science Behind the Flavour

Sumac contains mostly malic acid (but alsocitric, tartaric, succinic, maleic, fumaric, and ascorbic acids), the same organic acid found in apples and grapes. Malic acid produces a bright and tangy sourness, but it lingers longer on the tongue compared to citric acid, which dominates in lemons. This creates a smoother, more rounded tartness. Additionally, sumac’s deep red hue comes from natural pigments called anthocyanins. These compounds not only make the drink visually striking but also offer large variety of biological activities (antifungal, anti-inflammatory, antimalarial, antimicrobial, antimutagenic etc.). Together, these elements make sumac lemonade a perfect example of how science shapes flavour and colour in the kitchen.

Ingredients You’ll Need

To make this lemonade, you’ll prepare a quick sumac syrup by combining ground sumac with water and sweetener. Erythritol works beautifully as a sugar-free option, but regular sugar or honey can also be used. Fresh lemon juice and Ground sumac

• Water
• Sweetener (erythritol, sugar, or honey)
• Fresh lemon juice and zest
• Fresh rosemary
• Sparkling water
• Rosmary for a garnish

Step-by-Step Method

The process is simple and takes only about ten minutes. First, dissolve the sweetener in water, then add the sumac and let it steep for five minutes. Strain the mixture to remove the sumac solids—you now have your sumac syrup. To serve, combine the syrup with fresh lemon juice, zest, rosemary, and chilled soda water. Add ice cubes for extra refreshment.

Serving Suggestions

Sumac lemonade is versatile. Serve it at summer gatherings, picnics, or simply enjoy it as a cooling afternoon drink.

This recipe highlights how a simple spice like sumac can transform a classic beverage into something vibrant, flavourful, and scientifically fascinating.

Sumac Lemonade Recipe

Easy-to-make, delicious and refreshing summer drink.

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Prep Time 5 minutes mins

Cook Time 0 minutes mins

Incubation time 5 minutes mins

Total Time 10 minutes mins

Servings: 2

Course: Drinks

Ingredients Equipment Method

Ingredients

  

Sumac Syrup

• 4 tbsp or 10g Ground sumac ( if you have fresh Sumac, use it instead)
• 200 ml Tab water
• 50 g Erythritol (You can use other sweetener of your choice or sugar)

For serving

• 600 ml Soda water (300 per person)
• ½ Lemon (4 tbsp of Juice and pinch of Zest)
• 2 Sprig of rosemary
• 5-6 cubes Ice (optional)

Equipment

• 1 Sieve (or Tea strainer or infusor)
• 1 Knife
• Serving glasses
• tbsp

Method

 

1. Gather all the ingredients.
   

Steps to make the Sumac syrup

1. Combine the water with the Erythritol (or sweetener of your choice). Stir until the Erythritol is dissolved (approximately 1 min).
   
2. Add the Sumac, stir and incubate for 5 min ( You can infuse the Sumac with a tea strainer).
   
3. Strain the mixture through a sieve.
   

Serve and enjoy

1. Zest the lemon, then cut it and squeeze the juice.
   
2. Add the ½ zest, 4 tbsp lemon juice together with a sprig of rosemary and 100 ml of the Sumac syrup in a serving glass. (This is per person). Additionally, you can add a couples of ice cubes.