Heat beeswax in a double boiler and dip colorful autumn leaves, allow to drip, and place on wax paper.
Sumac tea tastes like lemonade, and has a lovely pink hue. We gathered the ripe red berries of Staghorn Sumac and stripped them from the stem, bruising slightly. The acidic flavor comes from little hairs on the berries. Cover about 2 bunches with 1/2 gallon cold water, and leave overnight. Strain through cheesecloth or a coffee filter, add sweetener to taste (we used Vermont Maple Syrup!)
