Lemonadeberry is native to southern California and the northern part of the Baja peninsula.
It prefers well-drained chaparral, below elevations of 2953′ (900 m).
Plants: A shrub or small tree 3-26′ (1-8 m) tall, with a
sprawling habit. Inland, they often become trees, but closer to the coast, they often remain low,
spreading sideways up to 30′ (9.1 m), forming impenetrable thickets.
Leaves: Simple, evergeen, leathery, finely toothed,
1¾-2½″ (5-7 cm) × ¾-1½″ (2-4 cm). Leaves have a waxy shine above, and are more pale below.
They remind me a little of holly leaves.
Flowers: Dense clusters of small, sticky, white to pink flowers.
They appear from February to May.
Fruits: Berries are dark red and sticky, up to ⅜″ (1 cm) in diameter,
and oddly misshapen.
Edibility: Fruits are edible raw or cooked, exuding a sour, lemony
flavor. Berry clusters are soaked for 10-30 minutes in hot or cold water to make a drink reminiscent of lemonade.
Boiling ruins the flavor, releasing excessive tannins.