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Yuzu & Shiso Cloud Lemonade

A visually stunning, refreshing mocktail featuring tart Japanese yuzu juice, aromatic muddled shiso leaves, and a luscious, dairy-free vanilla-coconut foam topping.
Print Recipe
Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 drinks
Course: Beverage, Drinks
Cuisine: American, Japanese Inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Shiso Simple Syrup
  • 0.5 cup granulated sugar
  • 0.5 cup water
  • 4-5 leaves fresh green shiso roughly torn
Lemonade Base
  • 3 oz yuzu juice 100% juice, unsweetened
  • 1 oz lemon juice freshly squeezed
  • 6-8 oz sparkling water chilled
  • 2 leaves fresh green shiso for muddling
  • 2 cups crushed ice
Cloud Foam
  • 0.25 cup heavy coconut cream chilled
  • 2 tbsp barista-style oat milk
  • 1 tsp vanilla extract
  • 1 tsp simple syrup

Equipment

  • Tall serving glasses
  • Milk Frother or Whisk
  • Muddler
  • Small saucepan
  • Fine-mesh sieve

Method
 

  1. Make the syrup: Heat sugar and water in a saucepan until dissolved. Remove from heat, add torn shiso leaves, cover, and steep for 15 minutes. Strain and chill.
  2. Make the foam: In a small bowl, whisk or froth together the chilled coconut cream, oat milk, vanilla, and simple syrup until thick and airy. Set aside.
  3. Place one fresh shiso leaf in each tall glass. Add 1 to 1.5 oz of the chilled shiso syrup to each glass. Gently muddle to release the aromatic oils.
  4. Add 1.5 oz yuzu juice and 0.5 oz lemon juice to each glass. Stir gently to combine with the syrup.
  5. Fill each glass completely to the top with crushed ice.
  6. Top with 3 to 4 oz of chilled sparkling water per glass, leaving an inch of space at the top. Stir gently from the bottom up.
  7. Spoon or pour the prepared cloud foam over the top of the ice. Garnish with a tiny shiso leaf and serve immediately.

Notes

Use high-quality crushed or pebble ice; it holds the shiso leaves in suspension and supports the thick foam topping.