Boil 2 generous handfuls of fresh Kumarahou leaves in cold water for 20-30 minutes.
Strain and filter the liquid into a clean container.
Take 1 cup of blackberries and cover with the strained kumarahou water (decoction) bring to the boil and simmer for 5-10 minutes.
Strain and filter into another another clean container.
Place 1 cup of strained blackberry and kumarahou liquid into a pot with 2 cups of cold water and bring to the boil. Add 2 cups of sugar and simmer gently until sugar has completely dissolved.
Pour into labelled bottles and store in the refrigerator – treat as if its a cough syrup. While it might be alcohol free and tastes a little more pleasant than the kumarahou I endured as a child remember its loaded with sugar.
Don’t forget to return your plant material to the bush.