red drank

There are are a wealth of shiso juice recipes on the internet already, but this one is the best. It's my host mom's version: bright but mild, with an acidic aftertaste reminiscent of balsamic vinegar. I wasn't fond of it at first, but now I love it, and I'm posting the recipe because I also love you, though not quite enough to convert everything from metric.

Red Shiso Juice

INGREDIENTS:

• about 800 grams of red shiso
• 2 liters of water
• 500cc apple cider vinegar
• 200~400 grams granulated sugar
• a pinch of salt
• the beverage container of your choice

WHAT YOU DO WITH 'EM:

1. Destem and wash shiso leaves. While still wet, dust with salt.
2. Bring water to a boil in a medium-sized pot
3. Shake off excess salt and add leaves to the pot. Cook for about ten minutes.
4. Remove shiso leaves with a strainer, then return juice to pot.
5. Add the vinegar (this will change the color, don't be alarmed) and sugar. When the sugar dissolves, remove from heat.
6. Store in your fridge. Theoretically it keeps for about a month, but you'll go through it before then.
7. Mix with two parts sparkling water (and gin) and put a little paper umbrella in it. Those are real cute.