Step 1: Wash and roughly chop the ripe tomatoes. Remove any tough cores. You can leave the skin on as the mixture will be strained.
Step 2: In a blender, combine the chopped tomatoes with 1/2 cup of cold water. Blend until the mixture is completely smooth and no large chunks remain. This ensures maximum flavor extraction.
Step 3: Place a fine-mesh sieve over a large pitcher or bowl. Pour the blended tomato mixture through the sieve, pressing down on the solids with the back of a spoon or a spatula to extract as much liquid as possible. Discard the remaining pulp.
Step 4: Add the fresh lemon juice and granulated sugar (or your chosen sweetener) to the strained tomato liquid. Stir vigorously until the sugar is fully dissolved. Taste and adjust the sweetness and tartness as needed. If using agave or maple syrup, start with 1/4 cup and add more to taste.
Step 5: Pour in the remaining 2.5 cups of cold water and stir well to combine all ingredients. Ensure the Tomato Lemonade is well mixed.
Step 6: Refrigerate the Tomato Lemonade for at least 2-3 hours, or until thoroughly chilled. Serving it ice-cold enhances its refreshing qualities. It can be stored in an airtight container in the refrigerator for up to 3 days.
Step 7: Before serving, give the Tomato Lemonade a good stir. Serve over plenty of ice, garnished with lemon slices, a cherry tomato, or a sprig of fresh basil or mint for an extra touch of aroma and visual appeal.