Steep to taste in warm water (no need to boil or anything, as little as 20 minutes or as long as overnight). Some folks really squeeze and crush the sumac to get the most flavor and color, but I find that when you do this too much it can get very sour and require more sweetener (not that that’s necessarily a bad thing as we have Ben’s Maple Syrup and Springdell Honey on hand!) I find a successful batch to require little to no sweetener, to have a slight pinkish color, and taste like a raspberry or cranberry lemonade.