18-ounces pink/purple shiso leaves, washed and trimmed
2 cups water
1/2 cup sugar
1/4 cup apple cider vinegar
Nonetheless or bubbly water for serving
First, make the
syrup. Carry the two cups water to a boil. Add the shiso leaves. Scale back the warmth to medium and cook dinner the leaves for two minutes, or till they alter colour from purple to inexperienced.
Drain the leaves over a bowl to retain the water. Squeeze extra water out of the leaves. Add the liquid again to the saucepan and simmer.
Add the sugar. When dissolved, take away the saucepan from the warmth and add the vinegar. Whisk collectively.
Look forward to the syrup to chill. Retailer in a sterile container for as much as six months.
To make the refresher, add a 1/4 cup of syrup to 8-ounces of nonetheless or bubbly water. Add ice and garnish with mint, ginger, or lemon slices.
Recipe tailored from Chopstick Chronicles
Photograph credit score: Chopstick Chronicles