In The Kitchen

What I really love about this syrup (or really, any herbal simple syrup) is how many different things you can do with it. Add a little to something fizzy, citrusy and if you are so inclined, boozy, and you have the perfect drink too cool you down on a day like today (Ginger shiso mojitos anyone?). Or, stir some into a fruit puree, freeze and you have a remarkable sorbet. Or, if you kitchen isn’t hot enough to bake without the use of an oven, try it drizzle over some fruit on a pound cake. Ooo, mama.


Ds Shiso-102Ds Shiso-108
Ds Shiso-117Doughtnuts-1914

For these recipe, head on over to Design Sponge. And for even more summery herby recipes, check out Summer Fest!

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0 thoughts on “In The Kitchen

  1. Shiso and ginger? What a sublime combination; love the idea of cool, spicy heat. I could see it with puréed peaches in a Bellini, or poured over wedges of ripe mango. Yum. Stunning photos, as always.

  2. so THAT’s where our supposedly super hot summer has gone???? we haven’t had our fair share this year, that’s for sure! I have never tried shiso, but it sounds winderful… i drink lots of mint tea, so i guess this would be right up my alley! i must see if i can find it here in the UK!

  3. Just had shiso for the first time — or at least recognized it — and love it. I had it at the Finger Lakes Culinary Bounty dinner, a fund raiser/celebration for grass roots food things in the Finger Lakes area of upstate NY

  4. Shiso leaves are wonderful – such a distinctive taste! I use them a lot in my Japanese cooking, but so far I have never tried using them in drinks or sorbets – great idea!

  5. Brilliant! I fully intended to plant shiso in my garden this year, and time slipped away and I never bought the seeds. Drat. Next year for sure… this lovely idea seals the deal.

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