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A syrup made with basil and cherry tomatoes
Wash the basil leaves and cherry tomatoes in vinegar water.
Pat the basil leaves dry with a kitchen towel and make a cross-shaped incision on the cherry tomatoes.
Blanch the cherry tomatoes in boiling water for 5~10 seconds, then cool them in cold water.
Peel the skins off the cherry tomatoes.
Mix the peeled cherry tomatoes and basil with sugar.
Once the sugar dissolves and liquid forms, transfer to a sterilized glass jar and leave at room temperature for at least a day, then move to the refrigerator for storage.
