This version of lemonade is not too sweet, and infused with lots of herbally goodness. The cucumber slices just heighten it’s freshness and make it perfect for a summer’s day.
Thyme Lemonade
From Everyday Food, June 2008
- 1 1/2 cups superfine sugar
- 1 bunch fresh thyme sprigs, additional for garnishing
- 2 cups fresh lemon juice (I needed about 13 lemons)
- Persian cucumber for garnish
Directions
In a medium saucepan, bring sugar, thyme and 1 cup water to a boil; stir until sugar is dissolved, about three minutes. Stir in lemon juice and 6 cups cold water, strain into a large pitcher. Refrigerate until cold (will stay for about a week). Serve over ice and garnish with thyme spring a a few thin slices of Persian cucumber.
Tip: 8 ounce mason jars are perfect for serving the lemonade, and can be found in most supermarkets and online.
adventurebarb 