Photo by Heami Lee.
Makes 5 ½ cups
Prep time: 5 minutes
Total time: 20 minutes12 ounces|340 grams red shiso, cleaned and dried thoroughly
1 cup|237 ml rice wine vinegar
8 ounces|227 grams cane or granulated sugar
4 ounces|113 grams honey
2 whole star anise
This is part of a special series, Indulgence, which explores extravagant living in a time of restraint. It’s also in the September 2021 VICE magazine issue. Subscribe here.
Prep time: 5 minutes
Total time: 20 minutes
Ingredients
1 cup|237 ml rice wine vinegar
8 ounces|227 grams cane or granulated sugar
4 ounces|113 grams honey
2 whole star anise
Directions
- In a medium saucepan, bring the vinegar and 4 cups|946 ml water to a boil. Add the shiso leaves and simmer, covered, for 5 minutes. Strain, reserving the cooking liquid. Be sure to squeeze out all of the liquid from the leaves before discarding them.
- Transfer the cooking liquid back to the saucepan along with the remaining ingredients. Bring to a boil, then reduce the heat to maintain a simmer. Cook until the sugar and honey have completely dissolved, about 5 minutes. Remove the star anise, then transfer the shrub to a Mason jar and cool. Cover and refrigerate. Shrub will keep, refrigerated, for up to 2 weeks.
- To use, add gin or vodka and top with soda for a refreshing cocktail. Or simply top with soda water and a citrus garnish for a tangy, herbal, non-alcoholic drink.
This is part of a special series, Indulgence, which explores extravagant living in a time of restraint. It’s also in the September 2021 VICE magazine issue. Subscribe here.