Red Shiso Juice Recipe

Looking for inspiration on ways to use Shiso? Well here at Cottage Foods we have just the recipe in mind! Super easy to follow and creates the perfect Japanese summer drink.

What is Shiso?

Shiso is a variety of Perilla frutescens, commonly called Perilla in the mint family. Its botanical name is Perilla frutescens var. crispa and is different from the Korean Perilla leaves. They look similar but taste different.

Shiso leaf is shaped like a spade with a serrated edge, whereas Korean Perilla, also known as sesame leaves, is flatter and has a less serrated edge.

Did you know that shiso is a Japanese herb with a distinctive flavor and scent? It’s typically used as an ingredient in many dishes, such as tempura. Perilla leaves (another name for this herb) are also often featured in red shiso juice recipes. It can be hard to find the fresh ingredients for this recipe at your local grocery store, but luckily this recipe will show you how to make it from scratch!

Ingredients

  • 18 oz Red/Purple Shiso leaves * 1 or 500g

  • 2 cups water *2 or 500ml

  • 1/2 cup sugar *3 or 100g

  • 1/4 cup apple cider vinegar *4 or 60ml

Instructions

  • Prepare shiso leaves to boil. Wash and trim the shiso leaves.

  • Bring the 2 cups of water to boil in a large sauce pan and add the prepared shiso leaves.

  • Turn the heat down to medium heat and cook the shiso leaves for about a few minutes. The leaves colour will change from purple to a greenish colour.

  • Drain the shiso leaves with a strainer and squeeze the leaves to extract as much as you can. It is hot so be careful not to burn your fingers. I used a spoon to extract all liquid.

  • Place the drained liquid back to the saucepan and bring it simmer.

  • Add the sugar, and when the sugar is dissolved, turn the heat off and add the apple cider vinegar.

  • Cool it down and keep it in a clean bottle in a fridge.  If you sterilize the container in which you keep the syrup, it will last about 6 months in the fridge.

  • To make shiso juice, place 1/4 cup of the syrup into a glass and pour about 200 ml of mineral water or fizzy soda water over the top. Add ice cubes.

Riane Brown