Iced Shiso Juice on a Hot Summer Day

iced-shiso-juiceQuench your thirst with a zesty cup of iced shiso juice. The vibrant color and the invigorating taste is bound to liven-up any occasion.

This recipe is for making 3.5 cups of concentrate, yielding 48 cups of iced shiso juice.

You can store the concentrate it in the refrigerator, or keep it in the freezer. To serve, dilute with water (10:1).

Hint: You can dilute the concentrate with sparkling water (or soda water) and serve it instead of soft drinks.

Ready In: 15 Minutes
Recipe Makes: 48 cups of iced-shiso juice (3/4 juice, 1/4 ice)

Ingredients

You will be using whole-dried leaves. It’s a lot easier and faster, since there is no washing, cleaning or segregating the leaves.

How to Prepare

  1. Bring 4 cups of water to boil.
  2. Add the shiso leaves. Turn heat down and simmer for  5 min.
  3. Strain through a sieve into another pot. Press leaves a bit to get more goodness.
  4. Add sugar. Mix well to dissolve. Simmer on low heat for 5 min.
  5. Turn heat off. Add  lemon juice. The color will turn to vibrant red as you mix!
  6. Let mixture cool down. Store in the refrigerator or freezer.

How to Serve

Dilute the concentrate 10:1 with water (or sparkling water). Serve over ice.

Yuri

Yuri

Yuri is a contributing editor for Miyazaki Whispers. She has graduate degrees from Ochanomizu University in Tokyo in Japanese classical arts and Yamaguchi University in nutrition and food science. Yuri’s interests are Japanese herbal science and yoga.
Yuri

Latest posts by Yuri (see all)

Facebooktwittergoogle_plusredditpinterestlinkedinmailFacebooktwittergoogle_plusredditpinterestlinkedinmail
Yuri

About Yuri

Yuri is a contributing editor for Miyazaki Whispers. She has graduate degrees from Ochanomizu University in Tokyo in Japanese classical arts and Yamaguchi University in nutrition and food science. Yuri’s interests are Japanese herbal science and yoga.
This entry was posted in Green & Herbal Tea, Recipes, Diet & Cuisine and tagged , , . Bookmark the permalink.

Leave a Reply

Your email address will not be published. Required fields are marked *