Photo by Michael Piazza / Styled by Emmet Kelty
1 cup sugar
1 cup water
15 shiso leaves
Heat in a pot on low heat for 20 minutes. Do not bring to a boil, but let the sugar slowly melt into the water. Turn off the heat and leave in the pot to steep for another 20 minutes, then strain and chill. Store any extra syrup in the refrigerator, and use within one week.
This recipe appeared in the Summer 2016 issue.