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Wash the cherry tomatoes and remove the stem. Cut a cross into the base with a knife.
Simmer the tomatoes in boiling water for five seconds and move them to cool water after.
Peel the skin off the tomatoes and place them on paper towels to dry.
In a bowl, put the tomatoes, sugar, lemon/lime juice, and basils and stir well. (Tip: If you’re not a sweet tooth, I recommend you ⅔ the amount of sugar!)
In a clean and sterilised glass container, put the tomato-basil mix in.
Leave at room temperature for a day, and you have your Tomato Basil Cheong.
Fill up an iced glass with sparkling water, add about 3 spoons of the syrup and add 2-3 of the sweetened cherry tomatoes. If you want to have it more herby-scented, add a couple of fresh basil leaves.