Today we have a recipe for a delicious shiso drink—a uniquely Asian pink lemonade to quench your thirst all summer long. It’s made with purple shiso (also known as perilla), an Asian herb that when combined with acidic lemon juice makes an all natural, herbal pink lemonade.
Shiso Pink Lemonade, with Antioxidants!
This shiso drink is a thirst-quenching summer beverage that dates back to the Song Dynasty (about 1000 years ago)!
I bet what caught your attention is its color. It’s thanks to red shiso, which is loaded with anthocyanins, natural plant pigments that make foods like blueberries, red cabbage, and black rice a vibrant red, blue, and purple.
They also act as powerful antioxidants, reducing inflammation. This drink is not only striking in appearance, it’s also good for you!
When highly acidic lemon juice is added, it lowers the pH of the mixture, transforming the color from purple or dark red into the vibrant fuschia color that you see here. It’s so pretty and also totally natural.
What is Shiso, or Perilla?
I wouldn’t be surprised if you had never heard of shiso, or perilla frutescens. It’s very popular in Japanese and Korean cuisine, often enjoyed with sushi or Korean BBQ. You may have also seen little crunchy black perilla seeds in Korean stews. Kaitlin is a big fan of them in Gamjatang, a Korean pork bone and potato stew.
There are three types of shiso: red shiso, green shiso, and a hybrid that is green on the front of the leaf and purple on the back of the leaf.
The intensity of the color of your drink depends on how purple the shiso leaves are. If you use green shiso leaves, you may not get the vivid color, but the flavor may be stronger, as we’ve found the green shiso we grow has a more pungent flavor than our red shiso.
In addition to its culinary uses, perilla is also considered a medicinal herb in traditional Asian medicine. Its warming constitution can relieve extreme heat, dispel dampness, regulate qi, and strengthen the stomach. (Note that we are not giving medical advice. If you’re considering any TCM treatments, please always consult with a professional.)
I have grown shiso in my garden the last couple of years, and it reseeds itself, coming back year after year and growing with minimal care. If you’re looking for seeds, Kitazawa Seed Co. makes reliable seeds for a wide variety of Asian vegetables and herbs—here are their perilla / shiso seeds! Plus, they don’t attract many bugs! This is a wonderful unique herb to add to your summer herb garden!
Additional Chinese Herbal Ingredients
You’ll notice that this recipe isn’t just shiso and lemon. There are a few other powerhouse ingredients I add for health benefits and flavor:
- Dried mandarin orange peel (陈皮 – chénpí) – This helps regulate qi and is helpful for bloating and nausea. It’s also helpful for relieving a cough and excess phlegm.
- Licorice root (甘草 – gāncǎo) – This is a common Chinese medicinal herb that supports digestion, soothes sore throats, and relieves muscle cramps.
- Ginger (姜 – jiāng) – This is a traditional warming ingredient that can chase away the cold and damp in your body. It’s a nice complement to the shiso, which has a similar effect.
CHINESE DRAMAS
I discovered this drink after watching a 2022 Chinese TV drama, 梦华录 (A Dream of Splendor), which takes place in the Song Dynasty. The main character was selling this drink in her roadside tea house, and she called it “perilla herbal infusion” (紫苏饮子 – zǐ sū yǐn zǐ). It caught my attention, and I love that a historical fiction drama did its homework and shined a light on this lesser known drink from the past!
Shiso Drink: Recipe Instructions
Wash the shiso leaves clean, and set aside. I usually soak them a couple of times in a bowl of water.
Add the water, mandarin orange peel, licorice root, and ginger to a medium pot. Cover, and bring to a boil over high heat, then reduce to medium and simmer for 10 minutes over low heat so you don’t boil off too much of the liquid.
Add the shiso leaves and sugar (if using). If you prefer to use an alternative sweetener like honey or agave syrup, add it to the drink at the end, once you’re ready to serve. Bring to a boil over high heat, then cover and simmer for another 7-8 minutes over medium-low heat.
Remove from the heat and strain out all the solids, retaining as much liquid as you can. Let cool on the counter. At this stage, the liquid has a dark purple, reddish hue.
Right before you’re ready to serve, stir in the lemon juice. The liquid will turn a beautiful magenta color. It’s so magical!
Here are three ways to serve it:
- Serve hot with lemon slices, like a hot tea.
- Serve lukewarm or at room temperature. This is my personal preference!
- Once the drink is room temperature or cooled, serve with ice for a chilled pink lemonade!
NOTE:
If you don’t have lemon juice, you can also try apple cider vinegar to achieve the same acidic effect. Note that it will change the flavor, and you may want to add more sweetener.
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Recipe
Shiso Drink (Natural Pink Lemonade!)
Ingredients
- 30-40 red shiso leaves
- 8 cups water
- 5 g dried mandarin orange peel (陈皮)
- 5 g dried licorice root (甘草)
- 10 g ginger (smashed)
- 1/3-1/2 cup sugar (or 75-100g rock sugar; can omit for non-sweetened version or use other sweeteners to taste, such as honey or agave syrup)
- 3-4 tablespoons fresh lemon juice (from 1-2 lemons)
Instructions
- Wash the shiso leaves clean, and set aside. I usually soak them a couple of times in a bowl of water.30-40 red shiso leaves
- Add the water, mandarin orange peel, licorice root, and ginger to a medium pot. Cover, and bring to a boil over high heat, then reduce to medium and simmer for 10 minutes over low heat so you don’t boil off too much of the liquid.8 cups water, 5 g dried mandarin orange peel, 5 g dried licorice root, 10 g ginger
- Add the shiso leaves and sugar (if using). If you prefer to use an alternative sweetener like honey or agave syrup, add it to the drink at the end, once you’re ready to serve. Bring to a boil over high heat, then cover and simmer for another 7-8 minutes over medium-low heat.1/3-1/2 cup sugar
- Remove from the heat and strain out all the solids, retaining as much liquid as you can. Let cool on the counter. At this stage, the liquid has a dark purple, reddish hue. Right before you’re ready to serve, stir in the lemon juice.3-4 tablespoons fresh lemon juice
Tips & Notes:
- Serve hot with lemon slices, like a hot tea.
- Serve lukewarm or at room temperature. This is my personal preference!
- Once the drink is room temperature or cooled, serve with ice for a chilled pink lemonade!
