Japanese summer drink- Japanese Home Cooking and Sweets Class in Tokyo

Shiso juice(Japanese summer drink) made with red shiso is easy to prepare by washing the leaves, simmering them, and then adding sugar and an acidic ingredient. The basic process is: simmer the red shiso → strain it → dissolve the sugar → add the acid to bring out the color.

Japanese summer drink- Japanese Home Cooking and Sweets Class in Tokyo

Ingredients

• 300 g red shiso leaves

• 2 L water

• 500 g to 1 kg sugar

• 25 g citric acid

You can also use sugar of your choice, such as white sugar, cane sugar, or rock sugar.

Instructions

1. Wash the red shiso leaves well.

2. Bring the water to a boil in a pot, add the red shiso, and simmer for about 15 minutes. If you have a large amount, you can simmer it in batches.

3. Strain the liquid through a sieve or colander, and squeeze the leaves well before returning the juice to the pot.

4. Add the sugar and stir until dissolved. Then turn off the heat and let it cool slightly.

5. Add the citric acid. The liquid will turn a bright red color.

6. Once cooled, transfer it to a sterilized jar or bottle for storage.

Japanese summer drink- Japanese Home Cooking and Sweets Class in Tokyo

Japanese summer drink- Japanese Home Cooking and Sweets Class in Tokyo

Japanese summer drink- Japanese Home Cooking and Sweets Class in Tokyo

How to Drink It

• Dilute with water at a ratio of 3 to 4 times the juice.

• Mix with sparkling water.

• Serve over ice.

Tips for a Beautiful Result

• Wash the leaves thoroughly.

• Squeeze the leaves well after straining.

• Add the acid at the end for the best color.

Storage
Storage time varies depending on the recipe, but it can generally be kept in the refrigerator for several days to several months. A sweeter version keeps longer, while a low-sugar version should be consumed sooner.

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