Shiso juice

<Materials>

https://youtu.be/0iOSSMsPVtA

red shiso

citric acid

sweetener

water

<How to make>

I will prepare red shiso. Every year around the end of June, I go to a nearby roadside station to buy it.

Remove the leaves. If you don't plan to make red shiso tsukudani, I think it will be easier to handle it if the leaves are connected to each other as much as possible.

Two large bowls are very convenient. I wash each leaf consciously.

Add red shiso to the boiling water. The water used spring water from a nearby shrine.

Remove the leaves while the fire is still on. At this time, I will squeeze it to some extent.

Since it's hot, cool it enough to hold it and squeeze it.

This time, I used the sweetener with beet sugar. The reason was that there was too much left over. I like muscovado sugar the best.

Muscovado sugar

https://amzn.to/4eLdAEd

Add citric acid. I think any food grade is fine.

When citric acid is added, the color becomes vivid.

If you can adjust it to your taste, transfer it to a preservation bottle.

It was delicious.

Shiso juice is generally good for preventing summer fatigue and recovering from fatigue.

I feel that it will be resolved if I drink it during the rainy season or in early summer when I feel like I don't have energy or motivation.

Shiso juice contains vitamin B county, β-carotene, vitamin C, potassium, calcium, rosmalic acid, anthocyanin and alpha-linolenic acid.

I was wondering what rosmalic acid was, so I looked it up, but it has antioxidant and anti-inflammatory properties, and it has the effect of suppressing allergic reactions.

It also contains luteolin, which has anti-allergic properties, cisonin that supports visual functions, and perylaldehyde, which has the effect of enhancing appetite.

The fragrant ingredient peculiar to shiso is caused by this perylaldehyde, but it also has strong sterilization and preservative properties, which prevents food poisoning, and is often served with sashimi.

Shiso is said to have a crude drug called "soyo" or "shisoyo" and there is a Chinese medicine called "Koso-san" that is used for gastrointestinal symptoms and accompanying colds and summer colds. It's called the same source of medical food.

Also, when making shiso juice, apple vinegar and citric acid are added, and citric acid has many effects such as relieving fatigue and removing active oxygen. Shiso contains minerals such as calcium, iron, potassium, and zinc, and I think it will be a better combination if you use brown sugar or mascobado sugar with many minerals as a sweetener.

I make shiso juice every year, and I drink it with water or carbonic acid or with oats milk or soy milk. I've never tried it before, but I think it can be used as a syrup for shaved ice and ice cream.

And the rest of the shiso juice can also be made into tsukudani. You can keep it frozen and serve it with rice during the summer. Shiso miso is also delicious.