Salted Tomato Lemonade

We’re trying to savor every last morsel summer has left to offer, ensuring we’ve saved room in our hearts and stomachs for the bounties of the waning sunny months. 

With that in mind, we dreamed up a slightly savory, electrolyte-laden rendition of lemonade, featuring the vibrant juice of Golden Jubilee tomatoes and a pinch of salt. It’s a refreshing showstopper for any porch-side hang or picnic. Feel free to serve it up with an ounce or two of your favorite tequila or vodka for a summery cocktail.

Recipe by: Kourtney Paranteau


Makes: 4-6 glasses

Process

In a blender or food processor, blend the tomatoes until the contents look like a thick juice, similar to the consistency of tomato soup. Using a fine-mesh strainer, carefully separate the liquids from solids and set the liquid aside.


In a small saucepan, warm the lemon juice over medium heat. Add in the sugar and salt, then remove from the heat. Continue whisking until the grains have dissolved. Set aside to cool. 

In a large pitcher, combine the lemon juice mixture with the Sungold tomato liquid and stir. Top off with ice and serve.