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This Sparkling Tomato Lemonade uses homemade tomato simple syrup, lemon juice, water, and sparkling water to make a refreshing summer drink!
Have you ever thought that the combination of tomatoes and lemon would make an excellent lemonade? Probably not, but I’m here to prove that this Sparkling Tomato Lemonade will be your new favorite summer beverage once you try it. It’s a little sour, a little sweet, a little savory, and incredibly refreshing.
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Tomatoes + Lemonade = A Match Made in Heaven? 🍅🍋
Tomato lemonade first went viral in summer 2025. I saw Becca @babyhandsbakes muddle tomatoes and lemons together in a deli container, and was immediately intrigued!
It took me a year to actually try this combination, and though it sounds weird – it totally works! The tomatoes add a subtly sweet, umami-rich, and slightly earthy note to the lemonade. Don’t worry, it doesn’t taste like tomato soup or anything. The tomatoes just add a little extra something to make a classic summer drink even more delicious.
You only need 5 simple ingredients to make this recipe: cherry tomatoes, lemons, sugar, water, and sparkling water! Does water even count as an ingredient though? 😉
Testing the Best Tomato Simple Syrup
While I appreciate the speed of muddling tomatoes, lemons, and sugar together in a container, I don’t appreciate tomato and lemon seeds in my drinks. I decided to take an alternative route and combine a homemade tomato simple syrup with fresh lemon juice and sparkling water for a smoother drink with a extra pop of effervescence.
Making tomato simple syrup is actually a lot easier than you’d think. As a bonus, it keeps in the fridge for a week! This means you can enjoy tomato lemonade on repeat, or make a big batch to serve a crowd with a lot less arm fatigue from muddling.
I tested three different methods to prepare the tomato-infused syrup:
- Simple Syrup with Sliced Tomatoes: I used a 1:1:1 ratio of sugar, water, and sliced cherry tomatoes. I simmered the mixture for 5 minutes, then let it rest 5 minutes before straining. Unfortunately this did not yield the results that I wanted – there was hardly any flavor or color to the tomato simple syrup, so this method was a bust.
- Simple Syrup with Blended Tomatoes: I followed the same ratios as my first attempt, but blended my tomatoes and water together first to make a tomato puree. After cooking and resting for the same amount of time, this yielded much better results! This tomato simple syrup had a vibrant color, tomato flavor, and a nice viscosity. It has a little bit of tomato fiber left after straining just once, but you don’t notice it in the final drink.
- Cheong (No-Cook Syrup): I also decided to make a Korean Cheong (청), which is a no-cook infused syrup. You make this by combining an equal weight of fruit (in this case tomatoes) and sugar together, then letting the mixture sit as the fruit naturally releases liquid and infuses the sugar to create a syrup. I let mine sit in the fridge for about 1 week. I will say that the color was a little brighter, and the syrup was thinner, smoother, and had a more herbal-forward “raw” tomato flavor to it. However, I did not find these differences to be worth the extra time (at least for this lemonade), so decided to move forward with method 2 as the best way to make tomato simple syrup.
How to Make Sparkling Tomato Lemonade
Making the Tomato Simple Syrup is the hardest part of this recipe, but the good news is that you can do it up to 5 days in advance if you are planning on batching this recipe for a crowd. It’ll keep in the fridge for 7 days, but I do think it has the best flavor within the first 5.
- Blend cherry tomatoes with water to form a puree.
- Combine the tomato puree with sugar in a saucepan over medium heat.
- Simmer for 5 minutes, then remove from the heat and let the syrup infuse for an additional 5 minutes.
- Strain the syrup through a metal sieve or nut milk bag, then place in the fridge to chill.
- Mix the tomato simple syrup with lemon juice, water, and sparkling water to form the base. Adjust any ingredient to your personal taste!
- Serve over ice and enjoy!
This recipe makes a lot of simple syrup (just under 2 cups!). If you want less you can halve the recipe, or store any leftover tomato simple syrup or tomato lemonade in airtight containers in the fridge for up to one week. See the recipe notes for a single serving lemonade option using the syrup as well!
You can, but I would use cherry tomatoes if you can find them. They have a sweeter, less savory flavor that pairs better with lemonade.
You can, actually! Store any leftover tomato simple syrup in an airtight container the freezer for up to 3 months. Defrost and enjoy whenever the craving strikes 🍅🍋
How to Store + Serving Suggestions
You can enjoy a tall glass of this Sparkling Tomato Lemonade whenever you please (even better if it’s al fresco), or pair it with a tomato dish for a truly tomato-centric meal. This Roasted Cherry Tomato Pasta is my current favorite, or make this No-Chop Sheet Pan Gnocchi if you want a truly fuss-free option.
If you’re looking for other lemonade recipes, you’ll also enjoy my Strawberry Rhubarb Lemonade and Blueberry Lemonade!
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sparkling Tomato Lemonade with Tomato Simple Syrup
Ingredients
For the Tomato Syrup: (Makes ~2 cups)
- 1 heaping cup cherry tomatoes cut in half
- 1 cup water
- 1 cup sugar
- Additional equipment: fine mesh strainer or nut milk bag
For the Lemonade:
- 1 part Tomato syrup above (ex: 1 cup)
- 1 part lemon juice ex: 1 cup
- 2 parts water ex: 2 cups
- 2-4 parts unflavored sparkling water to taste (ex: 2-4 cups)
Instructions
- Make Tomato Puree: Add the tomatoes to a blender with the water. Blend on high for 30 to 60 seconds to form a tomato puree
- Tomato Syrup: Add the tomato puree and sugar to a small saucepan or sauté pan over medium-high heat. Stir well and bring the mixture to a simmer; the liquid will initially foam up a lot, but just stir rapidly to reduce the foam and prevent any spills. Once simmering, reduce the heat to medium and maintain a simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and let the syrup sit for 5 additional minutes, to infuse the syrup with even more flavor.
- Strain the Syrup: Set a fine mesh metal strainer over a heat-safe bowl. Pour the syrup into the strainer and let it drain naturally; do not use a spoon or spatula to push it through, or you will push pieces of tomato into the syrup. Once all of the liquid has strained through, discard the solids and place the syrup in the refrigerator to cool completely (mine took just under 1 hour). Transfer the syrup into an airtight jar; it will keep covered in the refrigerator for up to 7 days.
- Make the Lemonade: (Note: see the recipe notes for a single serve portion!) Combine 1 part tomato syrup with 1 part lemon juice, 2 parts water, and 2 parts sparkling water. Mix well and sample; add more syrup, lemon, sparkling water, or regular water, if desired. I prefer to add more sparkling water so the lemonade is more like a flavored seltzer! Pour over ice and enjoy chilled.
Recipe Video
Recipe Notes
- Single Serve Lemonade: Combine 2 tablespoons of tomato syrup with 2 tablespoons of lemon juice (about 1 small lemon), 1/4 cup water, and 1/4-1/2 cup seltzer. Serve over ice and enjoy!
- Make-Ahead Notes: You can make the tomato syrup up to 5 days in advance before serving for the best flavor, though it will keep in the fridge for up to 7 days. I would keep the syrup, lemon juice, and water separate until just before serving for the best flavor (and the most bubbles!)
- Make it Boozy: If you are 21+ you can also add vodka or gin to this lemonade to give it a boozy kick! I would start with half of the called-for water and add in 1.5 ounces (1 shot) per serving you are making. Add more water (or bubbles) to taste!
