Shiso-yuzu Soda Recipe
Make Shiso-yuzu Soda Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Shiso-yuzu syrup
To assemble (per serving)
Method
Shiso-yuzu syrup
Prepare and combine
Rinse shiso leaves and pat dry. Lightly bruise the leaves by stacking and rolling them or gently tearing to release aroma. Zest the yuzu (or lemon) to get about 1 teaspoon of zest.
Make syrup
In a small saucepan, combine 0.5 cup water and 0.75 cup granulated sugar. Heat over medium, stirring until sugar fully dissolves and mixture just comes to a gentle simmer (about 3–4 minutes). Do not boil vigorously.
Infuse
Remove the saucepan from heat. Stir in the bruised shiso leaves, 0.25 cup yuzu juice, and 1 tsp yuzu zest. Cover and let steep for 20–25 minutes at room temperature so the shiso and yuzu infuse the syrup.
Strain and cool
After steeping, strain the syrup through a fine-mesh sieve (or cheesecloth) into a clean container, pressing on the leaves gently to extract liquid but not bitterness. Discard solids. Let the syrup cool to room temperature, then refrigerate until cold. The syrup will keep in the fridge for up to 1 week.
To assemble (per serving)
Fill a tall glass with about 1 cup of ice cubes.
Measure 2 tablespoons of the chilled shiso-yuzu syrup and pour over the ice.
Slowly top with 8 oz (about 1 cup) cold soda water to preserve carbonation. Stir gently once with a bar spoon to combine, taking care not to flatten the bubbles.
Garnish with a fresh shiso leaf tucked into the drink and a thin wheel of yuzu or lemon on the rim. Taste and adjust: add another 1 tsp syrup if you prefer sweeter/tarter.
Serve immediately while fizzy.