Purple Shiso leaves can make a delicious and refreshing drink or used to add an amazing flavor to pickles, but it is concentrated, so a little goes a long way. As a drink, add 25% Shiso juice and 75% tap or carbonated water, ice cubes and enjoy. See my Papaya pickles post on how to use Shiso juice to make pickles.
Making Shiso juice is not an exact science. It depends on the quality and quantity of Shiso available. If you have less weighted than the recommended leaves, just boil longer. But, here is the receipt I use:
Ingredients:
Shiso Leaves: 300 grams (10 oz)
Water: 2 l (8 US cups)
Sugar: 800 grams (28 oz)
Citric Acid: 20 grams (1 oz) or
(instead of Citric Acid, Red Wine Vinegar: 400 cc (1.5 US cups))
Instructions:
Separate the leaves from the stems and disregard the stems.
Wash the leaves well.
Add water and Shiso leaves to sauce pan and simmer over medium heat for about 20 minutes.
Check the color of the water. If it is this color or a little darker, it is finished. Using a colander, strain the mix to remove all the leaves and any other particles. Place the pure Shiso juice back in the sauce pan.
Add sugar and mix well.
Add the Red Wine Vinagar.
Check the color of the juice. The color should change from a dark red to this bright burgundy red. Let cool and refrigerate.
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