ShangMealsOn a hot summer day, few drinks are as refreshing—or as visually striking—as Zi Su Yin (紫苏饮), also known as Perilla Lemonade or Shiso Ade. This traditional Chinese beverage dates back to the Song Dynasty (960–1279) and remains a beloved summer cooler in many Chinese households.
Zi Su, called perilla or shiso in English, is an herb with a long history in Chinese cuisine and medicine. In Traditional Chinese Medicine, it is considered helpful for relieving coughs, resolving phlegm, and cooling the body during hot weather.
Why perilla works in summer
Perilla contains rosmarinic acid and flavonoids, compounds studied for their antioxidant and anti-inflammatory properties. In summer, Chinese families brew perilla leaves into a lightly sweetened drink to help the body cool down and recover from heat.
The purple variety is especially prized because it produces a beautiful rosy color when lemon is added. Green perilla can also be used, though the color will be more subtle.
Ingredients
- Fresh purple perilla leaves, about 0.2 lb for 1–2 quarts
- Water, 1–2 liters
- Salt, 1/2 teaspoon
- Lemon juice, from one whole lemon
- Rock sugar or granulated sugar, 1–2 tablespoons
- Licorice tablets, 3–5 pieces (optional)
How to make Zi Su Yin
- Soak the perilla leaves in salted water for 5 minutes, then rinse well.
- Bring 1–2 liters of water to a boil.
- Add the leaves and boil for 1–3 minutes, until the purple color fades and the liquid turns green.
- Remove the leaves and save them for seasoning other dishes.
- Stir in rock sugar and optional licorice, then let cool to warm.
- Squeeze in lemon juice and watch the liquid turn a natural rosy pink.
- Chill in the refrigerator before serving.
Tips
- Adjust the amount of water to control the strength of flavor.
- Use purple perilla for the most beautiful color.
- Drink within 2–3 days and keep refrigerated.
Zi Su Yin is more than a pretty drink. It is a simple, time-tested way to bring a little traditional Chinese wisdom into a modern summer routine.