Making sumac 'extract' from processed sumac - is this something you can do?

I suppose the stakes are low in just trying it out, I have quick access to a lot of sumac for cheap living in an Arab neighborhood. But still.

I want to make lokum and/or ice cream and use sumac for the flavor, but I don't want the grit of the sumac powder I have.

It's finely ground of course and fine in dishes but I'm concerned about its consistency in this and also its ability to distribute its flavor.

Can I just steep it like a tea in a teabag like matcha?

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