|Smooth and Staghorn Sumac|
Sumac is popping up everywhere around here and we're gathering enough to get us through the year. You'll often see the deep red formations of drupes popping out from the bushes along most Northeast highways in the summer. This tart fruit is used in Middle Eastern cuisine as a dried and ground spice.
|Sassafras Leaves and Twigs|
Sassafras is also prevalent in the woods of New England. During the summer, there's an abundance of new growth ready for the picking. The aromatics of the leaves and young twigs reminds us of Earl Grey tea. You may already know the dried & powdered form of the leaves as file, the thickening herb for gumbo.
|Smashing Sumac & Sugar|
|Fresh Sassafras Leaf and Twig Tea|
Maintaining the freshness kick, we steeped torn leaves and broken up young twigs in hot water as you would tea. It had a wonderful aroma and tasted great. We had to use a lot to get enough flavor concentration. The kicker was the interesting viscosity due to its thickening powers.
|Sumac & Sassafras Arnold Palmer|
Once all the "hard work" was done, we strained out the solids, mixed the two, added ice to dilute and chill for a refreshing drink. It is one of the best Arnold Palmer spins we've done in a long time. We loved that the primary ingredients were foraged in our neighborhood.
|Strawberry Top Bronze Fennel Koji Kombucha|
As always, please share your discoveries so we can keep the ideas bouncing