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This is the red shiso sold in the umeboshi (pickled plum) making section of the supermarket.
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One bag contains 320 to 340 g. If you remove the stems, you'll have about 300 g of leaves.
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Only the leaves will be used.
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Wash well, and pat dry.
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Juice the lemon.
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Strain off any pulp.
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You can use bottled lemon juice, but freshly squeezed juice is best.
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Put the water and shiso leaves in a pan and bring to a boil.
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Lower the heat to low-medium and simmer for 10 minutes.
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The volume will decrease, and the leaves will turn green.
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Strain the liquid through a sieve lined with cotton gauze or a cheesecloth.
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Press the leaves lightly to extract more liquid.
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Return the strained liquid to the pan, add sugar and heat again.
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Mix well to dissolve the sugar and bring to a boil.
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Skim off any scum.
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Add the lemon juice, bring back to a boil and turn off the heat.
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As soon as you add the lemon juice, the liquid will turn a beautiful red color.
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When the liquid is cool, transfer to a clean storage jar and store in the refrigerator.
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Dilute with 2-3x water or soda water and enjoy.
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If you prefer a more concentrated flavor, serve the juice straight on the rocks, and drink it as the ice melts.
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It's delicious mixed with shochu (distilled clear liquor).
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I made a version with lots of vinegar and less sugar.
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300 g red shiso leaves, 1 liter water, 350 g sugar and 150 ml vinegar.
