Healthy Red Shiso Leaf Juice
Healthy Red Shiso Leaf Juice

Hello everybody, it’s Drew, welcome to my recipe page. Today, I will show you a way to make a special dish, healthy red shiso leaf juice. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Healthy Red Shiso Leaf Juice is one of the most favored of recent trending foods on earth. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions daily. They’re fine and they look wonderful. Healthy Red Shiso Leaf Juice is something that I have loved my entire life.

Plums and Red Shiso are a bomb combo, so we would strongly advise you to start your prep for this recipe by planting Red Shiso in your indoor garden. Red Shiso is the key ingredient in the traditional pickle brine recipes of all master Japanese chefs, mothers and. Place the red shiso leaves in a paper bag to make them easy to weigh.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have healthy red shiso leaf juice using 4 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Healthy Red Shiso Leaf Juice:
  1. Get Red shiso leaves
  2. Make ready Water
  3. Make ready Granulated sugar
  4. Make ready Lemon juice (concentrate is fine)

Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums). This is done to remove the bitterness from shiso leaves. Shiso leaves are either red or green. The red shiso is often described as having an anise flavor, whereas the green variety is I have a red shiso growing wild in my garden.

Instructions to make Healthy Red Shiso Leaf Juice:
  1. This is the red shiso sold in the umeboshi (pickled plum) making section of the supermarket. One bag contains 320 to 340 g. If you remove the stems, you'll have about 300 g of leaves.
  2. Only the leaves will be used. Wash well, and pat dry.
  3. Juice the lemon. Strain off any pulp. You can use bottled lemon juice, but freshly squeezed juice is best.
  4. 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.
  5. Strain the liquid through a sieve lined with cotton gauze or a cheesecloth. Press the leaves lightly to extract more liquid.
  6. 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.
  7. 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.
  8. When the liquid is cool, transfer to a clean storage jar and store in the refrigerator.
  9. 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).
  10. I made a version with lots of vinegar and less sugar. 300 g red shiso leaves, 1 liter water, 350 g sugar and 150 ml vinegar.

It spreads each year like a weed. I just discovered what it is. Whole-dried Akajiso (Japanese red Shiso) leaves. The lively, vibrant taste ranges from basil to mint, with zesty and spicy overtones. Make a refreshing cup of iced Shiso juice or hot Shiso cha Sprinkle seasoning for your dishes (Shiso Furikake).

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