Healthy Red Shiso Leaf Juice
Our family recipe for shiso juice only has little water in it, so it is rich in shiso extract.
I used to use citric acid previously, but now I use lemon juice, which is easy to get.
If you don't have enough leaves than what the recipe calls for, it's not a problem. In Step 7, I boiled the juice once because I used fresh lemon juice. If you are using bottled lemon juice or vinegar, you don't have to boil it. Just add the lemon juice or vinegar at Step 6 after turning off the heat. Recipe by La Land
10 oz Red shiso leaves
3 cups Water
1.5 cups Granulated sugar
1/4 cup Lemon juice (concentrate is fine)
Only the leaves will be used. Wash well, and pat dry.
Juice the lemon. Strain off any pulp. You can use bottled lemon juice, but freshly squeezed juice is best.
Put the water and shiso leaves in a pan and bring to a boil. Lower the heat to low-medium and simmer for 10 minutes. The volume will decrease, and the leaves will turn green.
Strain the liquid through a sieve lined with cotton gauze or a cheesecloth. Press the leaves lightly to extract more liquid.
Return the strained liquid to the pan, add sugar and heat again. Mix well to dissolve the sugar and bring to a boil. Skim off any scum.
Add the lemon juice, bring back to a boil and turn off the heat. As soon as you add the lemon juice, the liquid will turn a beautiful red color.
When the liquid is cool, transfer to a clean storage jar and store in the refrigerator.
Dilute with 2-3x water or soda water and enjoy. If you prefer a more concentrated flavor, serve the juice straight on the rocks, and drink it as the ice melts. It's delicious mixed with shochu (distilled clear liquor).