This Shiso Simple Syrup Recipe makes a sweetener that tastes like a mix of basil, mint, cinnamon, anise and clove. Use it to flavor beverages, fruit and more.
Sourcing the Shiso
Shiso is an Asian culinary herb that tastes of basil, mint, cinnamon, anise and clove. There are different color cultivars – red (used for this recipe), purple, green – and they all taste similar. Different varieties will, of course, deliver different color syrups.
This versatile herb can be hard to find in produce aisles, but it IS getting more popular. If shiso hasn’t reached markets in your area yet, consider growing it. Garden centers sometimes have starts in the spring, and seeds are widely available in stores and online. Be sure to grow it organically so you’re not ingesting pesticides. Although it can grow fairly large outside – a few years ago one of our plants grew 8ft x 8ft wide – it generally stays between 3 and 4 feet. It’s very easy to manage with regular harvesting and pruning, and you can keep it much smaller if you grow it in a sunny window indoors.
For more information read this Glamorosi Cooks article:
How to Grow, Harvest and Cook with Shiso
Making the Shiso Simple Syrup
Simple syrups are very sweet, so a little goes a long way. I use an easy 2-2-2 formula: 2 cups of sugar, 2 cups of water, 2 cups of packed herbs, but you can change the ratio to your liking. If you’re new to making simple syrups, follow the recipe exactly the first time, then adjust the next batch to your taste.
Straining the Syrup
Once the Shiso Simple Syrup is cooked and cooled, it must be strained through fine mesh or cheesecloth because the leaf particles could make the syrup mold. Before you strain the syrup squeeze the leaves by hand over the pot – this will release even more of the shiso’s color. Then strain the syrup several times to make sure it’s particle-free.
Brightening the Syrup
It is possible to alter or boost the color of the Shiso Simple Syrup. In some cases, a squeeze of lemon will brighten the syrup and keep it from darkening while stored in the fridge. If you want to try this optional step, don’t use the whole batch at first. Instead, test it first by pouring about an ounce of Shiso Simple Syrup into a clear glass and then add in a few drops of lemon juice. If you like the color and taste with the lemon, then it’s safe to touch up the whole batch by squeezing a full wedge into it. The syrup shown in my recipe photo has the added lemon.
Yield
This recipe yields approximately 3.5 cups of Shiso Simple Syrup. This recipe is set to 28 servings (one ounce each), but obviously that depends on how you’re going to use it.
Storing and/or Freezing the Syrup
Store this Shiso Simple Syrup refrigerated for up to one week or frozen for up to three months. Freeze the syrup in airtight containers (plastic is best) taking care to leave extra space at the top for expansion. When you’re ready to use it, thaw the frozen syrup in the refrigerator. Ice cube trays are a good option, too, and the cubes are pretty when dropped into seltzer. Once the syrup freezes place the trays in freezer bags so the syrup doesn’t pick up any food odors. Note that some herbal syrups will stain plastic containers and trays.
Suggested uses
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- Use the syrup to flavor hot and iced tea, lemonade, seltzer, cocktails, mocktails, etc.
- The syrup makes delicious macerated fruits.
- Simple syrup is wonderful when used to flavor baked fruit.
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If you enjoy this Shiso Simple Syrup, try Herbal Simple Syrup and Rose Simple Syrup.
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Passive Time | 1 hour |
| Servings |
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- Stir 2 cups of sugar into 2 cups boiling water until dissolved. IMPORTANT: Stay with your pot when you make any type of simple syrup - sugar burns and boils over easily.
- Add 2 cups of fresh shiso (packed), simmer on low for 20 minutes, remove from heat, let the herbs infuse for an hour or longer, or at least until cool.
- Squeeze the leaves over the pot to remove the liquid. This step will also release more purple color into the syrup. Then pour the mix through a strainer several times taking care that all leaf particles are removed.
- Optional step: add a squeeze of lemon to the syrup to enhance the color.
- Transfer to a glass bottle or airtight plastic container. Store refrigerated for up to one week (or freeze for up to three months).
