Blueberry Thyme Lemonade

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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.
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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.
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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.

Blueberry Thyme Lemonade

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.
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