You must be quite the gourmand! Thinking about recipes without being able to make them is fun, but sometimes the longing is too much for me.
Here, I'll try to write it down quickly.
*~Shiso Juice~* Submerge the shiso leaves in just about enough boiling water to cover them, and cook for five minutes or so. The water will turn purple and the leaves will turn green! When that's done, you strain out the leaves, and squeeze out every drop of liquid. Bring the liquid back to a simmer and stir in sugar. A 1:4 sugar to water ratio is about right. Then 1/2 a part of mild vinegar, relative to the amount of sugar. Ah, is that too vague?
Anyway, when you want to drink it, dilute with water to taste for a refreshing juice! It's good for settling the stomach, too!
Oh, and for the leftover leaves, add a little more vinegar and then you can dry them out in the oven (about 60 C is good) and then crumble them up and salt them to make a delicious seasoning!
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Here, I'll try to write it down quickly.
*~Shiso Juice~*
Submerge the shiso leaves in just about enough boiling water to cover them, and cook for five minutes or so. The water will turn purple and the leaves will turn green! When that's done, you strain out the leaves, and squeeze out every drop of liquid. Bring the liquid back to a simmer and stir in sugar. A 1:4 sugar to water ratio is about right. Then 1/2 a part of mild vinegar, relative to the amount of sugar. Ah, is that too vague?
Anyway, when you want to drink it, dilute with water to taste for a refreshing juice! It's good for settling the stomach, too!
Oh, and for the leftover leaves, add a little more vinegar and then you can dry them out in the oven (about 60 C is good) and then crumble them up and salt them to make a delicious seasoning!