This syrup can be used straight from the pack to add sweetness, acidity, red shiso flavour and colour.
The amount required will depend on the recipe, so start with a small quantity and adjust to taste.
Drinks
Dilute with still or sparkling water for a refreshing red shiso drink. As a starting point, try 1 part syrup to 4–6 parts water, then adjust according to taste. It can also be used in cocktails and mocktails, particularly with citrus, gin, vodka, sake or sparkling wine.
Cocktails & aperitifs
Use as the sweet and acidic element in cocktails, or add a small measure to sparkling wine or soda for an aromatic aperitif. Red shiso works especially well with lemon, lime, yuzu and other tart flavours.
Dressings & vinaigrettes
Combine with rice vinegar or another mild vinegar to make a sweet-and-acidic dressing. It can be balanced with soy sauce, sesame oil, citrus juice or dashi depending on the dish. Try it with salads, vegetables or seafood.
Sauces & marinades
Use in sauces or marinades where a little sweetness and acidity are needed. It can be particularly effective with fish and seafood, and can be combined with Japanese seasonings such as soy sauce, ponzu or vinegar.
Granita
Mix the syrup with water to your preferred strength and freeze in a shallow container. As it freezes, scrape the mixture with a fork at regular intervals to create fine ice crystals. Serve as a refreshing dessert or palate cleanser.
Sorbets
Use the syrup as part of a sorbet base, balancing it with water and additional acidity or sweetness as required. Its strong colour and aromatic flavour make it particularly effective in fruit-based frozen desserts.
Ice cream & dairy desserts
Add to an ice cream or semifreddo mixture, or drizzle over vanilla ice cream, panna cotta and other creamy desserts. The acidity of the red shiso provides a useful contrast to rich, creamy flavours.
Fruit & plated desserts
Use as a drizzle or sauce with fresh fruit, particularly berries and stone fruit. It can also be used to add colour and acidity to plated desserts alongside chocolate, cream or citrus.
For chefs
The syrup can be incorporated into dressings, sauces, dessert preparations, cocktail menus and frozen desserts. Its concentrated flavour and intense colour mean that a small amount can have a noticeable effect, making it useful as both a flavouring and finishing ingredient.
