Most diners will be familiar with Japanese shiso (Perilla frutescens var. crispa), whether on sashimi platters, as tempura or tightly rolled in a pork belly skewer at a yakitori joint. However, it¡¯s just as delicious when added to drinks or desserts: As a member of the mint family, shiso¡¯s bright, anise-like flavor has much in common with sister herbs such as basil and other mint varietals. It also pairs beautifully with lemon.

Inspired by a limeade recipe from Lindsay-Jean Hard¡¯s ¡°Cooking with Scraps,¡± this shiso and lemon syrup is a zero-waste way of wringing out one more use from leftover lemon rinds. Most simple syrups ¡ª a common addition to cocktails and drinks ¡ª consist of equal parts sugar and water heated together. Here, I skip the cooking and macerate shiso and lemon in sugar.

Sugar is hygroscopic, which means it¡¯ll draw out the liquid (and flavor) from any plant material it¡¯s in contact with. Don¡¯t expect instant results. Maceration is a slow, hands-off process, as it takes time for water to leach out of the leaves and rinds into the sugar. But it¡¯s worth the wait ¡ª the final syrup tastes like distilled sunshine. This technique will work with any tart or bitter citrus fruit, such as lime, ²õ³ó¨©°ì³Ü·É¨¡²õ¨¡ or yuzu. Play around with quantities and see what you like.