Shiso is a kind of Japanese herb, which has two different colors: one is green, and the other one is purple. The green one is simply called shiso, while the purple one is called aka shiso. It's commonly used for Japanese cuisine. For example, we use it for tempura, raw fish (sashimi), yakumi (condiment), ume-boshi (pickled plum) and more.

You often see aka shiso in supermarkets around June and July because it's a season of making ume-boshi. I also make ume-boshi (I'll write about it too), but I don't use the aka shiso for that. Instead, I prefer making syrup from it. Today, I'd love to introduce how to make the syrup from it.

I always buy organic one from my local co-op. The package in the picture below shows 300 grams of organic aka shiso.

First, I open the package and wash the leaves carefully.

Then, I place the shiso into one litter of boiling water and simmer it around for five minuets.

While simmering, the transparent water gradually turns into dark purple.

Next, using a strainer, I strain the liquid.

Then, wrap the leaves in a cloth to squeeze out any remaining juice.

After that, I add 300 grams of brown sugar to the strained liquid and boil it until the sugar melts completely. I leave it until it cools down. Then, I add 50 ml lemon juice.

When I add the juice, the liquid turns into a bright red-violet color. Shiso contains anthocyanin, so the anghocyanin and the acid from the lemon juice spark a chemical reaction. Looking at it is really fascinating!

I store the syrup into a bottle and keep it in my fridge.

I often drink it mixed with sparkling water. It tastes slightly sweet and tart with a shiso's specific aroma, and I love it! It's very refreshing.

Here are some of the health benefits of aka shiso.

Appetite stimulation

Antibacterial effect

Diuretic effect

Effect of stabilizing emotions

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