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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.

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