Sumac is one of my favorite spices thanks to its zesty flavor and bright red hue that brings a pop of color to many dishes I make. I also decided to try it in a mocktail (which could easily be a cocktail depending on your preference; I sometimes am able to tolerate tequila, which would work nicely here). Sumac and lemon are perfect partners, and honey adds some smooth sweetness, while the salt-rimmed glasses bring to mind a Mexican getaway. 

This recipe yields 4 mocktails

Directions

1. Put honey, water, and sumac in a saucepan and place on low heat. 

2. Heat the mixture until the honey begins to dissolve and the consistency becomes a thick simple syrup, approximately 10-15 minutes.

3. Remove from heat and strain to remove the extra sumac. I sometimes strain twice depending on the amount of sumac sediment that gets caught in the strainer.

4. Juice the lemons. Occasionally I add a little juice from a fresh orange, as well. 

5. Place ice in a cocktail shaker. I use 1 cup / 120 ml of lemon juice to 1 tablespoon of simple sumac syrup mixture, but you can experiment with this depending on how sweet or sour you like it. 

6. Shake with ice in shaker and serve in a salted rimmed glass.