Kamokamo, Apple, Ginger
Ingredients
2 kamokamo, peeled and deseeded
5g fresh ginger
50ml lemon juice
100ml apple juice
soda water, to serve
Method
Juice the kamokamo and ginger together. Push the juice through a sieve. Repeat the sieving process twice more, then add the lemon and apple juice. Push through a sieve again. Pour into a sterilised bottle and store in the fridge for up to three days. To serve, mix equal parts soda water and kamokamo, apple and ginger juice. Decorate with kamokamo crisps (spread leftover kamokamo pulp on a dehydrator tray and dry for 18 hours at 70°C).
Tarata Shandy
Ingredients
For The Tarata Syrup
10 dehydrated tarata leaves
100ml simple syrup (see below)
250ml lemon juice
For The Shandy
20ml tarata syrup
60ml zero-alcohol beer
Fresh tarata leaf, to garnish
Method
Mix together the tarata leaves and sugar syrup. Leave to infuse in a jar for a week. Add the lemon juice and mix well. To serve, mix the tarata syrup and beer together. Decorate with tarata leaf.
Simple Syrup
500ml water
500g white sugar
Makes 750ml
Method
Put sugar and water in a heavy pot set over medium heat. Bring to a simmer, stirring until the sugar has completely dissolved. Remove from heat and allow to cool, then transfer to a clean bottle or jar. Store in the fridge or in a cool, dark place.
Extracted from Hiakai by Monique Fiso, published by Godwit, Random House NZ, RRP $65. Text © Monique Fiso, 2020. Photography © Amber-Jayne Bain, 2020.
