Go Back

Thyme Lemonade

PRINT

Ingredients

For the Thyme and Lemon Simple Syrup

    (makes around 1 cup)

    • 1 cup granulated sugar
    • zest from 1 medium lemon
    • 1 cup water
    • 2 - 3 medium sprigs of fresh thyme

    For the Thyme Lemonade

      (makes around 5 to 6 cups)

      • 1 cup thyme and lemon simple syrup (from recipe above)
      • 1 1/2 cups freshly squeezed lemon juice, strained
      • 4 to 5 cups of cold water
      • if you wish, booze of your choice ((I recommend vodka or champagne))
      • blueberries, for garnish
      • thyme sprigs, for garnish

      Instructions

      For the Thyme and Lemonade Simple Syrup

      • In a small bowl, combine 1 cup granulated sugar and zest from 1 medium lemon. Use your fingers to rub the zest into the sugar — this will help release oil from the lemon zest, infusing your sugar and making it more flavorful.
      • In a medium, heavy-bottomed saucepan over medium heat, combine the sugar and zest (from the 1st step) with 1 cup water. Whisk the mixture until the sugar is dissolved, and bring the mixture to a boil. Let boil for 1 minute before removing from heat and transferring in a wire rack to cool completely. After about a minute on the wire rack, add 2 to 3 sprigs of fresh thyme and whisk gently into the mixture. Let sit for 30 minutes.
      • Once the mixture has cooled for around 30 minutes, strain the syrup into a small glass jar. Discard the zest and thyme. Refrigerate the syrup overnight to cool completely.

      For the Thyme Lemonade

      • Transfer the freshly squeezed lemon juice to a pitcher or jug. Add 4 cups of water and ice, giving the mixture a good stir. After adding the water and ice, taste the mixture — if you find it to be too tart, add around 1/4 cup of water, tasting after each addition to your liking.
      • Pour in 1/2 cup simple syrup and stir. Taste the lemonade for sweetness, and add more simple syrup in small increments until you find your ideal level of sweetness. Serve with your choice of booze, garnishing with blueberries and a few sprigs of thyme. Serve immediately.