Red Shiso Flakes to Infuse 1 Dose

He accompanies many culinary preparations as an aromatic plant.
The red shiso is also listed as a medicinal plant and is frequently used as anti-inflammatory, antiseptic, antispasmodic.
Its taste notes are complex, both herbaceous and tart, with notes of basil, hibiscus, acerola, red cherry, melissa.
The dried flakes allow the realization of an exceptional juice. The acidic notes are very refreshing.

Our perfect agreements : Concentrated juice will be used to be used to perfume Bavarian, Charlottes, Panna-Cotta, Ganache, Chantilly ... in sweet versions or delicious drinks or cocktail base, granite ...
Salted side, you will realize pretty marinades (meats, fish), mayonnaises, reduced juice ...

To prepare your shiso juice :
- Put your red shiso flake bag in 500 ml of boiling water and boil with small broth for 5 to 6 minutes. - Remove shiso pod and add 200 g of sugar. Mix well and reset 2 to 3 minutes.
- Remove from heat and let cool.
- Add citric acid and mix well.
Your concentrated juice is ready. Put it in a closed cylinder hermetically and keep in the refrigerator.
To taste it, mix with 1 volume of juice for 3 to 4 volumes of water.
Citric acid aims to avoid oxidation of juice and allows it to keep its pretty purple color.
You can, for culinary uses, do not add sugar.