Hello everybody, it is Griffin, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, healthy red shiso leaf juice. One of my favorites food recipes. 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 well liked of current trending meals in the world. It’s simple, it’s fast, it tastes yummy. It’s appreciated by millions every day. Healthy Red Shiso Leaf Juice is something which I have loved my entire life. They are fine and they look wonderful.

Red-purple perilla is called akajiso (red shiso). Red shiso leaves traditionally used to dye pickled ume (Japanese apricots or plums). This is done to remove the bitterness from shiso leaves.

To get started with this particular recipe, we must prepare a few components. 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 300 grams Red shiso leaves
2. Make ready 750 ml Water
3. Make ready 375 grams Granulated sugar
4. Make ready 60 ml Lemon juice (concentrate is fine)

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). Shiso leaves are sometimes called perilla leaves.

Steps 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.

This Red Shiso drink is a great idea of Japanese farmers to refresh from the heat of summer. This vibrantly beautiful juice is said to be good for those who are dieting. This Inari Sushi has a unique twist to it. It has been wrapped with shiso leaves and nori (seaweed) before putting it into the Inari-Age (a fried tofu pouch). Red shiso is much spicier than green shiso and is often found in a salad mix.

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