Most diners will be familiar with Japanese shiso (Perilla frutescens var. crispa), whether on sashimi platters, as tempura or tightly rolled in a pork belly skewer at a yakitori joint. However, it’s just as delicious when added to drinks or desserts: As a member of the mint family, shiso’s bright, anise-like flavor has much in common with sister herbs such as basil and other mint varietals. It also pairs beautifully with lemon.

Inspired by a limeade recipe from Lindsay-Jean Hard’s “Cooking with Scraps,” this shiso and lemon syrup is a zero-waste way of wringing out one more use from leftover lemon rinds. Most simple syrups — a common addition to cocktails and drinks — consist of equal parts sugar and water heated together. Here, I skip the cooking and macerate shiso and lemon in sugar.

Unable to view this article?

This could be due to a conflict with your ad-blocking or security software.

Please add japantimes.co.jp and piano.io to your list of allowed sites.

If this does not resolve the issue or you are unable to add the domains to your allowlist, please see out this support page.

We humbly apologize for the inconvenience.

In a time of both misinformation and too much information, quality journalism is more crucial than ever.
By subscribing, you can help us get the story right.