Steps

1. Separate the leaves from the stems of the 200g Red Shiso Leaves.
   🕒 00:03
2. Thoroughly wash the separated red shiso leaves under running water.
   🕒 00:08
3. Prepare a pot made of enamel, stainless steel, or with a non-stick coating.
   🕒 00:14
4. Add 1L of Water to the pot.
   🕒 00:22
5. Place the pot on the stove and bring the water to a boil.
   🕒 00:27
6. Carefully add the Red Shiso to the boiling water, making sure to immerse all the leaves. Be cautious of splashing.
   🕒 00:30
7. Once it returns to a boil, simmer for 5 minutes.
   🕒 00:39
8. After 5 minutes, when the red shiso has turned a greener color, strain the liquid through a colander.
   🕒 00:45
9. Return the strained liquid to the pot.
   🕒 00:54
10. Remove any small leafy bits that may have fallen into the liquid.
    🕒 01:00
11. Bring the liquid back to a boil over medium heat.
    🕒 01:06
12. Turn off the heat and add the 230g Kibi Sugar, stirring until completely dissolved.
    🕒 01:08
13. Add 150ml Apple Cider Vinegar and mix well. (Key Tip!) Adding apple cider vinegar brightens the color.
    🕒 01:17
14. Gently heat the mixture again until it just starts to simmer around the edges of the pot.
    🕒 01:26
15. Once it begins to simmer, turn off the heat and stir in the 30ml Lemon Juice to finish.
    🕒 01:35