Summer time calls for refreshing drinks to battle the punishing heat of Texas and one of my favorites is homemade lemonade.  Recently after a morning of visiting farmers markets for vegetables to can and with temperatures in the 100′s, I was trying to be creative with the old standby to have another tasty beverage.

Our friends, the Sato’s, chef and owners of our favorite and arguably the best traditional sushi bar in Houston, Teppay on Voss and Westheimer, gave us a beautiful shiso plant. 

It is the large leaf garnish on many sushi platters.  Originally from Japan, but now found in many areas of the US.   Perilla, frutescens, common names are beefsteak plant or rattlesnake weed, it is  a member of the mint family and is meant to be eaten with the sushi and aides in digestion.

Although sushi is my connection to shiso, there are recipes for using it with vegetables, rice, soups and all manner of edible recipes.  I asked our friends if they had ever used it in lemonade, and (I am use to this) they looked like they had misunderstood me.  So of course I had to try it.  Since playing with my recipe I have found that others thought it was a good idea too, including Martha Stewart, who knew!!

The key to any lemonade is to mix the sugar and water to make a simple syrup and then add the lemon juice.  This allows for sweetening to taste while avoiding any grainy texture and taking into consideration the tartness of the lemons.   As with any herbal addition, crushing the leaves will allow the most flavor so if you don’t love the shiso taste, chopping or simply bruising several leaves and floating them in the lemonade will give just the new twist you are looking for!

Shiso Lemonade

(basic ratio can be used to make larger batches)

1/2 cup sugar**

1/2 c. water (use the best water)

heat on stove or in micro and stir to dissolve sugar, set aside

squeeze 4 lemons, discarding seeds (you can use a zesting tool to cut some of the skin to add to the finished drink)

take 2-3 shiso leaves (medium to small) and either crush in a mortal and pestle, chop, or bruise, depending on how much you like the flavor (I chopped for the recipe pictured, and that was the perfect amount of flavor for us)

Mix lemon juice, simple syrup and taste, adding more water to the desired strength.  I added 6 cups and a pitcher full of ice.

**As an alternative to the sugar (nod to Erin) you can substitute Agave syrup, which really adds the healthy twist to a simple standard. You won’t need to heat it.

If you don’t have your own shiso plant, you can purchase the leaves at most Asian groceries (H-Mart, Hong Kong, or Nippon Daido in Houston).  If you are a gardener, they are reported  to be easy to grow and reseed themselves!  Mine is still growing strong after many clippings!

If you don’t have or aren’t interested in shiso, you can always use any of a wide assortment of  mints available.

Enjoy the bounties of summer!!