Now, what to do with the simple syrup? After a quick survey on Facebook (out of which came some fantastic ideas like strawberry shiso sorbet!), I went with my friend Gena’s suggestion of shiso lemonade. Using lemons is brilliant because it brings back some of the brightness the steeped shiso had lost.

An interesting fact I learned about shiso is most of the flavor and fragrance comes from the back side of the leaf. Be careful when handling and washing—don’t wipe the scent off before using!

Shiso Infused Simple Syrup
Adapted from Spilled Milk
Makes about 2 cups

2 cups water
1 cup sugar
20 large green Japanese shiso leaves, roughly sliced into medium strips

Bring the water and sugar to boil over medium heat, stirring occasionally until the sugar has dissolved. Continue to boil for 10 mins. Add the shiso, gently stir, cover, and let sit for an additional 10 mins. Fish out any shiso bits and chill in a container.

Shiso Lemonade
Adapted from Spilled Milk
Makes about 2 quarts

1.5 cups shiso infused simple syrup
1 cup fresh lemon juice
2 cups ice cubes
4 cups sparkling water, plus more to taste

Mix together all ingredients, taste and adjust, then pour over ice (a splash of vodka also wouldn’t hurt).

The recipes in the book incorporate green tea in a variety of ways like in gnocchi, salad dressing,  a seafood and mushroom gratin, scones, and more. Among them was this matcha latte recipe—a more mellow version than straight up matcha with a hint of sweetness from a spoonful of honey.

Matcha Latte
Makes 1 serving
Adapted from New Tastes in Green Tea

1 1/3 tsp. matcha
3 Tbsp. hot water
1 cup whole milk
1 Tbsp. honey

In a tea bowl or mug, mix the matcha and hot water until it becomes a smooth paste.

Warm the milk and honey over low heat, making sure the milk never reaches a boil. Once heated, pour into the tea bowl and stir until incorporated.