If you’ve made my Blackberry Basil Lemonade before (and if you haven’t, you should!) then this recipe will look familiar. I just subbed out blueberries for the blackberries, and thyme for the basil. Thyme is incredibly easy to grow. I have quite a few varieties in my herb garden and I love seeing it come back bigger and better every year. It’s very low maintenance and is wonderful to add to so many recipes. I wanted to make some blackberry basil lemonade the other day but I was out of fresh basil. I figured I would give thyme a try and we loved it. Blueberries seemed like a good fit with thyme. This tastes like summer in a glass. The blueberries and lemon are refreshing and tangy, and the thyme adds a floral note without being overpowering. At the bottom of the recipe you’ll find directions for freezing this like a concentrate. I love making a big batch for the freezer so we have it on hand for a quick summer treat.
BLUEBERRY THYME LEMONADE
For the thyme simple syrup:
1 1/2 cups water
1 1/2 cups sugar
handful of thyme sprigs
To serve:
6 cups water
1 1/2 cups lemon juice
2 cups blueberries (fresh or frozen)
To make the thyme simple syrup put the water, sugar, and thyme in a pot and bring to a boil.
Let cool then strain.
Puree the blueberries and strain to get 1/2 cup puree. Add to the simple syrup along with the lemon juice and water. Chill and serve over ice.
For a fizzy drink: replace the 6 cups water with seltzer water.
To make ahead: In a quart freezer container put the simple syrup, berry puree, and lemon juice. Freeze for later use. Just add water when ready to serve.
Ingredients
For the thyme simple syrup:
- 1 1/2 cups water
- 1 1/2 cups sugar
- handful of thyme sprigs
To serve:
- 6 cups water
- 1 1/2 cups lemon juice
- 2 cups blueberries (fresh or frozen)
Instructions
- To make the thyme simple syrup put the water, sugar, and thyme in a pot and bring to a boil.
- Let cool then strain.
- Puree the blueberries and strain to get 1/2 cup puree. Add to the simple syrup along with the lemon juice and water. Chill and serve over ice.
For a fizzy drink: replace the 6 cups water with seltzer water.
To make ahead: In a quart freezer container put the simple syrup, berry puree, and lemon juice.
Freeze for later use. Just add water when ready to serve.
