How to make tomato syrup?

To make tomato syrup, layer ripe, halved cherry tomatoes with sugar in a clean jar. Let it sit at room temperature for 2 to 3 days, stirring daily. Once the sugar has fully dissolved into the juice, strain the syrup and store it in the refrigerator.

What is Korean syrup called?

In Korean cuisine, syrup made from preserved fruits is called cheong . Traditional cheong is made by letting fruit and sugar sit together for days, allowing a syrupy liquid to form that’s perfect in drinks, desserts, or as a glaze.

What is a substitute for Korean syrup?

If you don’t have Korean cheong , you can use honey, maple syrup, or simple syrup as a substitute. However, they won’t offer the same fruit-forward flavor or fermented depth found in traditional cheong recipes.

What is Korean syrup used for?

Korean syrup ( cheong ) is often stirred into teas, coffee, sparkling water, or cocktails. It’s also used as a glaze for roasted meats, a topping for desserts, or even mixed into salad dressings and marinades.

Korean Tomato Syrup Recipe: Easy 2-Ingredient Cheong

Name: Korean Tomato Syrup Recipe
Prep time: 10 min
Total time: PT-486881H13M51S
Cuisine: Korean
Ingredients: 2 cups ripe cherry tomatoes (halved or quartered, depending on size); 2 cups white sugar (or substitute with raw or brown sugar for more depth); Optional: 1 tablespoon lemon juice (for brightness); Optional: A few fresh basil leaves (for aroma); Serving Suggestion: 1 cup cold brewed coffee

Description

This Korean tomato syrup, or tomato cheong, is a simple, no-cook syrup made by layering ripe cherry tomatoes with sugar and letting it naturally ferment. It’s sweet, slightly tangy, and full of rich tomato flavor perfect for stirring into iced coffee, drizzling over toast, or adding to cocktails. With only two ingredients and no cooking required, it’s a wonderfully easy way to preserve tomatoes in their sweetest form.

Ingredients

Scale

2 cups ripe cherry tomatoes (halved or quartered, depending on size)
2 cups white sugar (or substitute with raw or brown sugar for more depth)
Optional: 1 tablespoon lemon juice (for brightness)
Optional: A few fresh basil leaves (for aroma)
Serving Suggestion: 1 cup cold brewed coffee

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Instructions

Wash and thoroughly dry the tomatoes. Slice the tomatoes in half or into quarters, depending on how large they are.
In a clean, sterilized glass jar, layer tomatoes and sugar: add a layer of tomatoes, then a layer of sugar. Repeat until all ingredients are used.
Optionally, add lemon juice or basil leaves between layers for extra flavor.
Loosely cover the jar (not airtight) and leave it at room temperature for 2–3 days.
Stir the mixture once daily using a clean, dry spoon.
When the sugar has fully dissolved and the juice has thickened, strain the syrup through cheesecloth or a fine mesh sieve.
Pour the finished syrup into a clean glass bottle and refrigerate.
Serve chilled in drinks or over toast. Enjoy!

Notes

The leftover tomato solids can be saved and spread on toast like a jam.
To reduce fermentation risk, use sterilized tools and keep the environment clean.
For a floral twist, substitute ¼ cup of sugar with honey.
The syrup can be frozen in small portions to extend shelf life up to 3 months.
If using basil, remove the leaves before bottling to avoid bitterness.

Prep Time: 10 minutes
Cook Time: 0 minutes (no-cook recipe)
Category: Desserts & Sweets
Method: No-cook fermentation
Cuisine: Korean

Nutrition

Serving Size: 1 tablespoon
Calories: 45 kcal
Sugar: 11 g
Sodium: 0 mg
Fat: 0 g
Saturated Fat: 0 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 11 g
Fiber: 0 g
Protein: 0 g
Cholesterol: 0 mg