Shiso Syrup

About this Recipe

With the addition of sugar and some time to reduce, the shiso tea recipe can be turned into red shiso syrup. It’s common to add lemon juice to the final syrup, not only does it offer a balancing acidic lift to shiso’s herbal profile it also acts as a preservative to provide a slightly longer shelf life and transforms the red hue of the syrup into a deep, melted ruby elixir.

Try adding the syrup to soju or beer. The flavor profile is great for gin-based cocktails. Make a shiso spritz by adding a drizzle to sparkling wine. Processed food dyes are a mild allergy of mine, and because of that, I don’t typically order the Campari or Aperol spritz. I love red shiso syrup as a dye-free alternative to those ingredients. If you are processed food dye-adverse or sensitive, this is a fantastic option.

It is delicious on top of strawberry or vanilla ice cream. Use it to infuse a little flavor and a lot of color into cream cheese frosting or pastry cream. I have not tried this, but I’d be curious to see how it bakes in a cake. I have also seen a version of the syrup made with vanilla, so adding a vanilla bean to this recipe may also be a fun way to riff if making it at home.

For those folks who want the shiso syrup without having to make it, you’re in luck! It’s a common ingredient in Japanese beverages and in specialty cocktail bars. As much as I would love for you to make my syrup recipe, more than that, I want you to enjoy this ingredient at whatever effort level that works for you. As Ina says, ”store-bought is fine.” There are pre-made versions of the syrup available online; use it and make some of the other recipes I created.

Makes: 2 cups

Prep: 5 minutes
Cook: 35 minutes
Total: 40 minutes

Instructions

1. Bring 4 cups of water to boil in a large covered saucepan. Remove the lid, using tongs, gradually add the 8 cups shiso leaves, gently stirring the leaves to wilt, adding more until all the leaves are submerged in the water. Adjust the heat to medium then simmer the mixture uncovered for 5 minutes.
2. Strain the mixture into a medium saucepan, using the tongs to squeeze and press the excess liquid from the leaves and and set aside for another use or discard. Whisk in 3/4 cup raw sugar and bring the mixture to a simmer over medium heat, whisking until all the sugar has dissolved. Continue to simmer, adjusting heat as needed to maintain a consistent heat, until the mixture has reduced by half, about 30 minutes.
3. Transfer mixture to a heatproof storage jar. For a more herbal forward flavor profile, add less lemon juice. For a brighter version of shiso syrup, add up to 2/3 cup of lemon juice.

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