Keyword: drinking vinegar, shrub, tia to, vietnamese shiso
Ingredients
1 ¼cupsfiltered water
4ouncesVietnamese shiso sprigs,coarsely chopped, snipped or torn (include leaves and stems)
1cupapple cider vinegar or unseasoned Japanese rice vinegar
1cupagave syrup,honey, sugar or a sugar substitute *
Instructions
Put the water in a small (2-quart) saucepan and bring to a boil over high heat. Add the leaves, stir to slightly soften, then lower the heat to simmer for 5 minutes. Occasionally stir to facilitate cooking the leaves. Turn off the heat, slide the pan to cool burner, and let sit, uncovered, for 5 minutes.
Put the vinegar in a measuring cup (or bowl). Position a fine mesh strain over the cup, then pour the warm shiso liquid through to filter. Watch the vinegar turn a deep rosy pink! For a clear vinegar, strain through a coffee filter to remove lingering impurities.
Sweeten with the agave, stirring to dissolve. If needed, pour the vinegar into the now empty pot and briefly heat to dissolve. Cool for a few minutes, taste, and if Cool completely, uncovered, then store in a glass jar with a nonreactive lid. Refrigerate for up to 1 month.
Notes
To use: Combine in 1-to-4 ratio with seltzer or other kind of fizzy water, ginger beer, or your favorite mixer. If the mixer is sweet, use a 1-to-3 ratio.For a lower calorie version: Use a sugar substitute such as Whole Earth Baking Blend of raw sugar and stevia (try ½ cup of Baking Blend product).