Shiso Juice

Bring the water to a boil in a large sauce pan. Add shiso. Reduce heat to medium and cook until leaves change to a greenish color, fading from purple.

Strain juice into a bowl, pressing the shiso to release as much liquid as possible. Return juice to the saucepan, discarding shiso.

Reduce juice to a simmer. Add sugar and stir until dissolved. Remove from heat and add vinegar.

Cool juice before serving. To serve, dilute 1/4 c. of the shiso juice with 200 ml. water.