Make Our Pink Sumac Syrup Right at Home
Everything you need to make three pints of our Pink Sumac Syrup, right in your own kitchen. Make all three pints at once or make them one pint at a time so you can enjoy a fresh batch whenever you're ready.
Wait... Isn’t Sumac Poisonous?
It’s one of the questions we hear most often. The sumac used in our syrup is Staghorn Sumac, a completely different plant from poison sumac. Its deep red berries have a long history of culinary and traditional herbal use and are known for their naturally tart, citrus-like flavor.
More Than Just a Beautiful Berry
Staghorn Sumac has been traditionally valued as a seasonal botanical. Its richly colored berries contain naturally occurring plant compounds, including polyphenols and other antioxidants. We pair them with our signature blend of 10+ herbs to create the Pink Sumac Syrup our customers know and love.
Three Pints. Make Them Your Way.
Make one pint now and save the other two for later, or prepare all three at once. Simply add water and the sweetener of your choice. We recommend local raw honey.
Each kit includes easy-to-follow directions for both stovetop and Instant Pot preparation, making homemade syrup simple even if you've never made an herbal syrup before.
Simple Ingredients. Thoughtfully Crafted.
Unopened kits can be stored in a cool, dry place for up to 24 months. Once prepared, refrigerate your syrup and enjoy within two months. Prepared syrup can also be frozen for longer storage.
Ingredients: Dried sumac berries, cinnamon, marshmallow root, mullein leaf, nettle, lemon balm, basil, honeysuckle, hibiscus flower, rosehips, orange peel, lemongrass, lemon peel, peppermint leaf, elder flower, raspberry leaf, yarrow flower, hyssop herb
