Red Shiso Syrup

Beyond Basic but a stunning summer treat, Red Shiso Syrup can be combined with seltzer and lime juice for a tricked-out Lime Rickey or added to any number of cocktail recipes. You'll need a quart of red shiso leaves and the easiest way to measure this is using a rinsed out 32 oz. yogurt container. Soak leaves in a bowl of deep water, swishing back and forth to dislodge any clinging sand or dirt. Drain rinse well and place in a saucepan with 1 1/2 cups of water and 1 cup of sugar.

Bring all to just a simmer then remove from heat. Allow to cool completely. Remove shiso leaves and discard. Stir in up to 1 T. or rice or white vinegar and prepare for the magic of chemical reactions; the palest pink syrup will transform into a magenta-hued elixir! Strain through a coffee filter into a jar (or jars). Tightly sealed the syrup should keep under refrigeration for about two weeks. Use for homemade sodas, Tom Collins, Mojitos . . .