Homemade Lemonade, Better

Alex Van Buren
Food Features Editor
May 8, 2014

I know a bank where the wild thyme blows,
Where oxlips and the nodding violet grows,
Quite over-canopied with luscious woodbine,
With sweet musk-roses and with eglantine.

—William Shakespeare, “A Midsummer Night’s Dream”

Photo credit: Jane Saunders, Stockfood

Lemon and thyme are marvelous bedfellows.

The classic duo makes a cameo in all sorts of classic Provençal dishes, from roast chicken to green beans. But what you might want to consider is stripping out all the superfluous savory ingredients, and simply mingling lemon with thyme.

It’s the lemonade you know and love, but lighter, more herbaceous, more aromatic. Pair it with a springy feast, or add gin for extra oomph.

Thyme Lemonade
From Everyday Food
Makes 8 servings

1 1/2 cups sugar
1 bunch fresh thyme, plus sprigs, for garnish (optional)
2 cups fresh lemon juice (from about 10 lemons)
1 cup gin (optional)

In a medium saucepan, bring sugar, thyme, and 1 cup water to a boil; stir until sugar is dissolved, about 2 minutes. Stir in lemon juice, gin (if using), and 6 cups cold water; strain into a large pitcher. Refrigerate until cold, at least 1 hour (and up to 1 week). Serve over ice, garnished with thyme sprigs, if desired.