Green Shiso Juice

Cool down and refresh with green shiso juice! This Japanese drink, made from green perilla (shiso) leaves, has a unique herbal and aromatic flavor with subtle minty, basil-like notes. It can be diluted with water or soda to give it a sparkling sensation and flavored with lemon juice or apple cider vinegar for an added zest. This vibrant juice is easy to make at home and is a healthy drink perfect for hot summer days!

What is Green Shiso Juice

Green shiso juice is a herbal drink made from the leaves of the green perilla plant. This aromatic herb is part of the mint family and is commonly used in Japanese cuisine as a garnish, in noodles and soups, and for tempura. Unlike red shiso, which is often used for pickling umeboshi and has a more tart flavor, green shiso has more of a minty taste. Both types of shiso can be used to make this juice but have slightly different flavors. Red shiso juice also has a bright magenta color while green shiso juice has a pale green/yellow color. 

Making green shiso juice is a great way to enjoy the unique aroma and health benefits of the herb, which is rich in antioxidants and believed to aid in digestion. It’s especially popular in the summer as a refreshing drink that can be served over ice and also mixed with sparkling water. Homemade green shiso juice is free of additives and easy to customise with lemon juice and sweetener to make it exactly to your liking!

Ingredients to Make Green Shiso Juice

Green Shiso Leaves

Green shiso leaves are the star ingredient. These aromatic leaves from the perilla plant have a fresh, herbal flavor with hints of mint, basil, and anise. When the leaves are boiled they release natural oils and fragrance, which gives the juice a distinct taste and subtle green color.

Sugar

Sugar, honey, agave nectar, or whatever sweetener you prefer, needs to be added to balance the herbal flavor of the shiso leaves. Adjust the amount of sweetness to your taste.

Apple Cider Vinegar

Apple cider vinegar adds a slight tanginess and helps brighten the flavor. It also helps preserve the juice for longer storage and adds to the drink’s health benefits.

Water

Water is the base of the drink to dilute the juice mixture. You can use still or sparkling water. I prefer sparkling because it’s more refreshing and makes it taste a bit like a non-alcoholic cider.

Ingredients Substitution

If you’re unable to find all the traditional ingredients, you can use substitutions.

Green shiso leaves : green shiso (perilla frutescens var. crispa), has a distinct flavor that’s not very easy to replicate. It’s also the key ingredient so it’s best to only use this. But if you can’t find shiso, you could try:

• Basil: Sweet basil or Thai basil can be used for a somewhat similar but milder herbal taste.
• Mint: Peppermint or spearmint will be refreshing but the flavor will be quite different from shiso.
• A combination of basil and mint: this might come closest to mimicking shiso’s unique flavor.

Sugar substitutions : some kind of sweetness is needed to balance the herbal taste. If you don’t want to use sugar, some alternatives are:

• Honey: this is more natural, but may slightly alter the flavor.
• Maple syrup or agave syrup: suitable for vegans; adjust quantity to taste.
• Stevia or monk fruit sweetener: a sugar-free version that won’t alter the flavor so much compared to honey or maple syrup. Start with small amounts and taste as you go.

Apple Cider Vinegar Substitutes

• Lemon juice: adds a fresh, citrusy acidity and keeps the drink light.
• Rice vinegar: milder and closer in flavor to Japanese-style vinegars.
• White wine vinegar: a more neutral option; but don’t use too much to avoid sharpness.
• Citric acid (kuen-san): in Japan, citric acid (クエン酸, kuen-san) is often used instead of apple cider vinegar to make green shiso juice in Japan. It’s a powdered form of citrus-derived acid that adds a bright, tangy flavor that complements the unique taste of shiso leaves, and also helps to preserve the vibrant green color of the juice. Citric acid is readily available in Japanese supermarkets and is a common ingredient in many traditional and modern Japanese recipes.

How to Make Green Shiso Juice

Prepare Shiso Leaves

1. Rinse the green shiso leaves thoroughly under cold water to remove dirt or debris.
2. Gently pat them dry with paper towels or shake off excess water.

1. In a medium-sized saucepan, bring 250 ml of water to a boil.
2. Boil the leaves for about 5 minutes until the water turns a light green and the leaves wilt.
3. Remove the pot from heat.
4. Strain the liquid through a fine mesh sieve into a clean bowl or pot (do not discard the strained leaves as it can be used for other recipes -see FAQ below.)

Add Sugar

1. While the liquid is still hot, stir in the sugar until fully dissolved.

Add Vinegar

1. Stir in apple cider vinegar or lemon juice. This adds a bright, tangy flavor and helps preserve the juice. Be careful not to add apple cider vinegar while the pot is still hot, as the acidity will evaporate.

Cool and Store

1. Let the juice cool to room temperature.
2. Pour into a clean, sterilized bottle or jar.
3. Store in the refrigerator for up to 1–2 weeks.

Serve

1. Fill glasses with ice cubes.
2. Pour 1 part green shiso juice over the ice, and 3 parts soda water or cold water.
3. Garnish with a fresh shiso leaf or a slice of lemon if you want.

Green Shiso Juice Serving Suggestion

Classic iced shiso drink – dilute green shiso juice with cold water at a 1:3 ratio (1 part juice to 3 parts water). Serve over ice with a slice of lemon or cucumber for extra freshness.

Sparkling shiso soda – mix green shiso juice with chilled sparkling water for a fizzy and refreshing drink. This is a great healthy alternative to soft drink. Add ice and garnish with shiso, mint, or a thin slice of lime.

Shiso mocktail or cocktail base – use the juice as a base for creative mocktails or cocktails. Combine with tonic, soda, or a splash of ginger ale. For alcoholic versions, try mixing with gin, sake, or vodka.

Shiso granita or shiso ice cubes – freeze the juice in ice cube trays and use in water or cocktails, or to blend into a granita for a cooling summer treat.

FAQ