STEP 1/9
Disinfect the glass bottle containing tomato basil syrup with hot water and dry it.
STEP 2/9
Wash the basil leaves clean and drain.
I put in a little more than twice the amount of basil leaves you can see.
STEP 3/9
Clean the cherry tomatoes thoroughly and cut them into a cross-shaped cut
STEP 4/9
Blanch slightly in boiling water.
STEP 5/9
Dip slightly blanched cherry tomatoes in ice water and sift them out.
STEP 6/9
Peel the cherry tomatoes.
STEP 7/9
Combine basil and sugar in peeled cherry tomatoes.
I reduced the amount of sugar and put it in, but if you want to leave it for a long time, please make it by adding 1:1 equivalent of sugar and tomatoes.
STEP 8/9
When the sugar melts to a certain extent, put it in a hot sterilized glass bottle.
Let it ripen at room temperature for about a day and store it in the refrigerator.
STEP 9/9
Put ice and tomatoes in a cup, add 3 to 4 spoons of green tea, add carbonated water, and mix them to complete the tomato basil ade.
I ripped off the rosemary and raw basil and put it on top,
I also put in two slices of lemon.
Blanch cherry tomatoes slightly in boiling water.