{"id":1515,"date":"2020-07-27T09:26:57","date_gmt":"2020-07-27T00:26:57","guid":{"rendered":"http:\/\/hulsgallerytokyo.com\/en\/?page_id=1515"},"modified":"2020-07-27T14:24:17","modified_gmt":"2020-07-27T05:24:17","slug":"2020summerrecipe_04","status":"publish","type":"page","link":"https:\/\/hulsgallerytokyo.com\/en\/2020summerrecipe_04\/","title":{"rendered":"Dining Recipe: Granit\u00e9 of red perilla"},"content":{"rendered":"

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Granit\u00e9 of red perilla<\/h3>\n<\/div>

Shiso (perilla) has long been cultivated as a potherb in Japan. Shiso can be broadly classified into two types, “green shiso” and “red shiso.” Green shiso is available all year round, making it easy to find. However, red shiso is harder to get, as it is only available during the short period from June to July. Therefore, I cannot help but feel the arrival of summer when I find red shiso in the market. During this season in Japan, we pickle umeboshi together with red shiso seasoned with salt and we also make red shiso juice drinks to prevent dehydration during hot summers. For the third dish, I prepared a granit\u00e9 made of red shiso juice. When you drink the juice as it is, add plenty of ice and enjoy.<\/p>\n<\/div>

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Recipe<\/h3>\n<\/div>

\u30fbRed shiso (perilla)\u30fb\u30fb\u30fb1 bunch (About 250g of leaves)
\n\u30fbWater\u30fb\u30fb\u30fb1.5L
\n\u30fbGranulated sugar\u30fb\u30fb\u30fb330\u301c360g (Adjust the sweetness according to your preference while tasting.)
\n\u30fbCitric acid\u30fb\u30fb\u30fb30g[For decoration]\n\u30fbSprig of shiso\u30fb\u30fb\u30fb For garnishing<\/p>\n<\/div>

1\/For red shiso, remove the leaves from the stems and carefully wash them with plenty of water (not listed) in a large bowl. Then, let them dry in the shade for about an hour.
\n2\/Put the listed quantity of water (1.5L) in a pan, add “\uff11” and boil for 4-5 minutes. Carefully skim off any excess foam. When the color of red shiso seeps out into the water, strain the leaves with a colander.
\n3\/Add citric acid and granulated sugar to the strained juice of “”\uff12”” and stir until completely dissolved.
\nWhen the juice is completely cooled, pour the amount that you want to make into granit\u00e9 to a metal baking dish and place it in the freezer.
\n4\/When it starts to freeze, scrape with a fork, mix it, and put it in the freezer again. Repeat this step several times, until it becomes chunks of crystalized ice. Serve it in a bowl and sprinkle the shiso. And it’s done!<\/p>\n<\/div>