Method
- Wash kawakawa leaves (see Notes below).
- Slice 6 leaves, leave 4 whole for serving.
- Chop and boil leaves with 5 cups of water in a pot for 5 minutes.
- Let it cool slightly then add to a plunger.
- Add the lemon juice and honey.
- Mix through and let sit for 2 minutes.
- Serve with a slice of lemon and a whole leaf in a cup or let cool and serve with ice for a refreshing summer drink.
Notes
5 tips for safely harvesting kawakawa:
- Take a moment to give thanks to Tane Māhuta for the taonga you are about to harvest.
- Only take the large leaves and leave the young leaves and leaves that are about to shoot.
- The leaves with caterpillar holes are the best, they indicate that they are safe to eat.
- Boil your kawakawa for 5 minutes before consuming.
- Follow the tikanga of your rohe, if you are unsure, just ask your whānau, iwi, kaumatua or call your local hauora.
Thanks to Charlie Rahiri (Ngāti Ranginui, Ngāi Te Rangi, Ngāti Pukenga) for this recipe.
Last reviewed
