The Staghorn Sumac seed head makes an especially delightful tea. Do not wash the red seed head, for the flavor is contained in water soluble crystals on the outside of the berries.
Cover the seed heads with boiling water; allow to set for an hour or so. Strain through a cloth. The resulting pinkish liquid should then be sweetened to taste and diluted if too strongly flavored.
Tangy and delicious – hot or cold. Only six seed heads will normally make a pitcherful of sumac-ade.
from – cooks.com