Korean Perilla! There are several varieties of Perilla grown throughout Asia, this year we're growing the Korean variety also known as seasame leaves. Not to be mistaken for the actual seasme plant; Perilla is related to mint and basil (lamiaceae family). Originally I was using it as I would any mint and basil - garnish a cold drink, throw it in a pesto, toss it in a salad... all perfectly good options. Then I started using it in recipes that actually require Perilla. Let me tell you - MIND BLOWN! The first recipe I must share is for Shiso juice! It's a Japanese recipe that traditionally uses red Japanese Perilla, Aka Shiso. The traditional result is a gorgeous magenta drink. I used the Korean variety and it resulted is a very pretty bumblegum pink color. It's attractive, non alcoholic, invigorating! At this time I cannot compare it to the proper Japanese variety, but this one is extremely delicious! The recipe is very simple and goes as follows: 2 cups Perilla leaves 1 qt water 1/4 cup sweetener (i use sugar, but honey would work great) 1/4 cup lemon juice (also you can try 2 tbles rice vinegar, apple cider vinegar, or a tps (or two) citric acid) (Lemon garnish optional but i recommend it) Serve with one part seltzer Simply bring leaves and water to a boil. Low simmer for 15 - 20 mins. Add the acid (lemon juice, etc.) the color will go to chartreuse green to pink! Add sugar and stir to dissolve. Allow to cool, then chill in fridge. Top it off with lemon and seltzer. Freaking delish! Unlike anything you've tasted! It is said that that Shiso juice can also be used as a mixer for rum. I think it (at least the Korean type) favors vodka. *I have a little secret to make it pinker. Throw a few red or purple edible pansy's in the boiling pot to deepen the color.
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