Every year around this time, I make aka-shiso (red perilla) syrup to avoid summer fatigue. Last year, I shared how to make it, so if you're curious, please visit here.

This year, I made twice as much syrup as usual.

After making it, I decided to make aka-shiso jelly with it. I followed this recipe and used the shiso syrup instead coffee.

The jelly turned a beautiful color ruby, and it already looked delicious.

Then, I went out to pick some mint from my garden. Because of the heat, my mint doesn't look nice.

I added a half scoop of vanilla ice-cream and decorated the top with the mint leaves. I usually drink the syrup with sparkling water, but I enjoyed the combination as well. It made me feel refreshed from the heat.

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