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4.9 from 48 votes

Red Shiso Juice 紫蘇ジュース

Learn how to make delicious, nutritious and refreshing red shiso juice with perilla leaves!

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 10 serves
Calories: 40 kcal
Course: Drinks
Cuisine: Japanese

Ingredients

  • 18 oz Red/Purple Shiso leaves * 1 or 500g
  • 2 cups water *2 or 500ml
  • ½ cup sugar *3 or 100g
  • ¼ cup apple cider vinegar *4 or 60ml

Instructions

    Cup of Yum
  1. Prepare shiso leaves to boil. Wash and trim the shiso leaves.
  2. Bring 2 cups of water to boil in a large sauce pan or pot and add the prepared shiso leaves.
  3. 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.
  4. Drain the shiso leaves with a strainer/sieve 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 the liquid.
  5. Place the drained liquid back to the saucepan and bring it simmer.
  6. Add the sugar, and when the sugar has dissolved, turn the heat off and add the apple cider vinegar.
  7. Cool it down and keep it in a clean bottle in the fridge. If you sterilize the container in which you keep the syrup, it will last about 6 months in the fridge.
  8. 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.

Notes

  • *1 You need a heaped colander full of shiso leaves which is about 18oz or 500g. It seems a lot but they shrink in hot water when they are wilted.
  • *Nutrition fact is for whole juice. It will differ with how the juice will be diluted.

Nutrition Information

Calories 40kcal (2%) Carbohydrates 10g (3%) Sodium 3mg (0%) Potassium 4mg (0%) Sugar 10g (20%) Calcium 1mg (0%)

Nutrition Facts

Serving: 10serves

Amount Per Serving

Calories 40

% Daily Value*

Calories 40kcal 2%
Carbohydrates 10g 3%
Sodium 3mg 0%
Potassium 4mg 0%
Sugar 10g 20%
Calcium 1mg 0%

* Percent Daily Values are based on a 2,000 calorie diet.