Recipe: Shiso juice
The perfect way to beat the summer heat
Tokyo is enjoying (some would say enduring) one of the hottest starts to summer in years. What better time to try out this refreshing Japanese drink? Made with red shiso (a relative of mint and basil) it’s sweet, doesn’t require refrigeration and looks wonderful.
1 l water
200 ml rice vinegar
300 – 400 g sugar
300 – 400 g aka shiso (red shiso)
Place a saucepan containing the water and rice vinegar on the gas table and bring it to the boil.
Take the red shiso and lower it into the pan, boiling it for 5 minutes. Once done, pour the contents of the saucepan through a colander, into a large bowl. Allow the boiled shiso leaves to cool.
Once the leaves are cool enough to handle, squeeze them between your fingers extracting any remaining juice. Now discard the leaves themselves and pour the juice back into the saucepan. Add the sugar and then heat the pan on a medium flame for 15-20 minutes.
Once the juice has again cooled, pour it into a bottle or jar. Be sure that this container had previously been washed and dried thoroughly.
Try the juice before serving, adjusting the taste by adding fresh water and ice. I usually serve a mixture of 50 per cent juice to 50 per cent water.