Aka Shiso Juice (Red Perilla Juice)

Name: Aka Shiso Juice (Red Perilla Juice)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 3 porsi
Cuisine: Indonesian
Ingredients: 3.5 oz red shiso leaves (perilla) ((1 leaf (roughly 3"x3") is about 1 g)); 4 cups water ((for cooking red shiso)); 1 cup sugar ((adjust to your liking; however, if you use less sugar, it may not be preserved for a long time)); ½ cup apple cider vinegar ((adjust to your liking)); cold water or sparkling water; 2 Tbsp apple cider vinegar ((or umezu (red plum vinegar), which I used today))

With a beautiful, rose color and a refreshing taste, Aka Shiso Juice (Red Perilla Juice) is a popular homemade summer drink in Japan made of red perilla leaves. It brings out your appetite on hot days and helps with recovery from exhaustion, digestion, anti-aging, and more!!

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👨‍🍳 Mulai Masak

Foto: Just One Cookbook

Bahan-bahan

3 porsi

3.5 oz red shiso leaves (perilla) ((1 leaf (roughly 3"x3") is about 1 g))
4 cups water ((for cooking red shiso))
1 cup sugar ((adjust to your liking; however, if you use less sugar, it may not be preserved for a long time))
½ cup apple cider vinegar ((adjust to your liking))
cold water or sparkling water
2 Tbsp apple cider vinegar ((or umezu (red plum vinegar), which I used today))

Langkah-langkah

Gather all the ingredients. Today I used ¾ of the recipe shown above based on what I could harvest from the yard. Here I use 75 g (2.6 oz) red shiso leaves, 150 g (¾ cup) sugar, 90 ml (⅜ cup) apple cider vinegar, and 720 ml (3 cups) water.
Rinse the shiso leaves under cold running water.
On a medium-high heat, bring the measured water in a medium pot to a boil.
Once boiling, add the shiso leaves and let them submerged in the water.
Cook for 5 minutes on medium heat.
The cooking liquid will start turning darker purple while the leaves turn green.
Once you're done cooking, turn off the heat and reserve the cooking liquid. Drain the shiso leaves by either scooping them up into a sieve (as shown in the picture) or drain into a sieve over a bowl.
Press and squeeze the leaves with a wooden spoon or metal ladle (something hard) to get the additional cooking liquid from the leaves. No wasting!
Turn the heat back on, add sugar, and let it dissolved completely.
Add apple cider vinegar. Turn off the heat and let cool.
Meanwhile, sterilize the jar, or wash the jar really well and wipe with alcohol (I used shochu).
Pour the cooled syrup into the sterilized jar.
If you don't change the amount of sugar, it should be kept well in the refrigerator or freezer for up to 6-12 months. Always use a clean utensil to scoop up the juice.
Mix the syrup and water/sparkling water roughly 1:1 or 1:2 or to your liking.
Add apple cider vinegar to the reserved shiso leaves. You can also use umezu (red plum vinegar) from making umeboshi, if you have any (I have it so I used it in this recipe). Gently loosen the leaves.
Spread the leaves as much as you can and place it on a wire rack lined with the baking sheet.
I used the dehydrator mode (140ºF/60ºC) in my oven to let the leaves dry for 2 hours. You can also dry in the breezy air outside (I recommend this drying rack net).
Put the dried shiso leaves in the food processor and process it until powdered.
Put in a container and add salt to your liking. Sprinkle yukari rice seasoning over the steamed rice and make rice balls with it. Enjoy!
You can keep in an airtight container and store in a cool dark place for up to a year.