Thoroughly wash the shiso leaves. Place the gelatin directly into a pot, and soak in 1 tablespoon of water (not listed).
Stack the shiso leaves, roll them up, and julienne. Turn the shredded leaves 90° and finely mince.
Heat the pot over low heat, add the shiso from Step 2, 200 ml of water and sugar, and stir continuously. Once it starts lightly simmering from the bottom of the pot, then boil down for about 1 minute, and turn off the heat.
Mix the remaining 80 ml water mixed with lemon juice and honey to the pot, and stir well. Adding lemon juice directly prevents the jello from easily solidifying.
Place into a container and chill in the fridge. After it has solidified a bit after about an hour, the shiso leaves tend to sink to the bottom, so give it a good stir with a spoon.
After chilling for 2 or 3 more hours, you will have refreshing and invigorating jiggly jello.
This tastes great as-is, but crushing it up and pouring in cider is also delicious.
Story Behind this Recipe
I have a jungle of shiso leaves growing in my garden this season, and this is one of the recipes my mother and I composed to use up the shiso leaves. This is a basic summer sweet that my family always makes at least once in the summer.
I had trouble with this solidifying properly when I added lemon juice directly, so I thinned with water and then added it in. When this solidifies, the shiso leaves will always sink to the bottom, so stir well once during the process. This is the trick behind making jiggly jelly.