¼ cup sugar
¼ cup water
2 pounds tomatoes, preferably yellow or orange, cored and chopped. There’s nothing wrong with red lemonade either.
½ cup fresh lemon juice
3 cups ice water
lemon wedges for garnish
In a sauce pan, combine sugar and water and bring to a simmer, stirring to dissolve the sugar. You have just made a simple syrup which should cool to room temperature.
In a food processor, puree the tomatore and strain the puree through a sieve into a pitcher; discard the solids.
Add the simple syrup, lemon juice and ice water and stir.
Serve in glasses full of ice and garnish with the lemon wedges.