• 30 gr. Shiso
  • 30 gr. Zucker+
  • 2 Scheiben Zitrone

Von malica ferments

Shiso lemon enzyme syrup. 
My urabeni shiso (different from normal shiso, this one has green front and purple back) are loving the new place. 
I harvested a bunch and made my yearly shiso syrup. Typically we boil them, let sugar dissolve, and add lemon when cooled in Japan. The colour comes out best that way but I want to ferment it so no boiling. Here’s my recipe: 
 
– Around 30g of Urabeni shiso 
– 30g of sugar 
– Two slices of lemon
☆add water and sugar if you struggle to kick start the fermentation
 
Tear shiso leaves and put them into a small jar with sugar. Layer shiso, sugar, shiso, sugar…. then finish with lemon on the top. Close the lid and leave it at room temp. In a few days it starts to bubble, then you can enjoy it by diluting it with your kombucha, sparkling water etc. You can sometimes open the lid to send new air, shake and close again. I forget to do it but it ferments anyway. You can use normal shiso but if you use green ones, the aroma gets stronger. Find the best tuning if you have both. 
What’s your favorite summer fermented beverage?