RED SHISO KOMBUCHA

Did you know that shiso is a Japanese herb with a distinctive flavor and scent? It’s typically used as an ingredient in many dishes, such as tempura. Perilla leaves (another name for this herb) are also often featured in red shiso juice recipes. It can be hard to find the fresh ingredients for this recipe at your local grocery store, but luckily this recipe will show you how to make it from scratch!

Trust me- you’ll want to try and make this drink. It’s absolutely delicious!

INGREDIENTS

SHISO JUICE

▢ Red/Purple Shiso leaves * 500g

▢ Water * 5000ml

▢ Raw sugar *300g

▢ Lemon juice or apple cider vinegar *250ml

▢ Raw kombucha *500ml

1.5:1=WATER : SHISO JUICE

Instructions

Prepare shiso leaves to boil. Wash and trim the shiso leaves.

Bring the 2 cups of water to boil in a large sauce pan and add the prepared shiso leaves.

Turn the heat down to medium heat and cook the shiso leaves for about a few minutes. The leaves colour will change from purple to a greenish colour.

Drain the shiso leaves with a strainer and squeeze the leaves to extract as much as you can. It is hot so be careful not to burn your fingers. I used a spoon to extract all liquid.

Add the lemon juice and sugar, and when the sugar is dissolved, add water and kombucha.


Cool it down and keep it in a keg in a fridge.  If you sterilize the container in which you keep the syrup, it will last about 6 months in the fridge.

To make shiso juice, place 1/4 cup of the syrup into a glass and pour about 200 ml of mineral water or fizzy soda water over the top. Add ice cubes.