This lemonade is no ordinary sugar water. The thyme gives it an unexpected depth – not floral, but almost resinous, like a stroll through sun-drenched herb beds. The orange provides the sweetness, but the syrup isn’t plain sugar syrup; instead, it’s a thyme-infused syrup that carries the bitterness of the peel. The result is more complex than any store-bought lemonade, yet so simple that you can mix it even on a weekday. Perfect for hot days or as a base for refreshing long drinks.
And here’s what you need for the Orange-Thyme Lemonade
200 g sugar (fine or raw cane sugar)
250 ml water (for the syrup)
6–8 sprigs of fresh thyme (plus 1 sprig for garnish)
250 ml freshly squeezed orange juice (approx. 3–4 oranges, juice and a little peel)
1.5 l cold water (or still mineral water)
Ice cubes
What matters
The trick lies in the timing of the syrup. If the thyme steeps for too long, it develops a soapy taste. 15 minutes is ideal – enough to extract the essential oils, but not so long that the bitterness takes over. If you prefer a stronger flavor, you can let the syrup steep overnight in the fridge, but then use only 4–5 thyme sprigs. Important: Always use fresh thyme; dried thyme loses too much aroma. And don’t peel the oranges – the peel gives the juice a slight bitterness that balances the syrup.
Variations
- Sparkling variation with Gin — For an adult version, add 4 cl London Dry Gin per glass. The gin enhances the herbal notes of the thyme and turns the lemonade into a light aperitif. Serve with a splash of soda water to emphasize the freshness.
- Less sweet with agave syrup — Replace the sugar with 150 ml agave syrup. This makes the syrup milder and less sticky, but the thyme needs to steep longer (at least 30 minutes) to release enough aroma. Pairs well with lemon juice instead of orange for a more tart variation.
- Smoky variation with smoked salt — Sprinkle a pinch of smoked salt (e.g., smoked fleur de sel) over the finished lemonade. The salt emphasizes the earthy notes of the thyme and gives the lemonade an almost hearty quality. Particularly good with grilled meat or as an accompaniment to spicy dishes.
Frequently asked questions
Can I prepare the syrup in advance?
Yes, the thyme syrup keeps in the fridge for up to a week. Store it in a clean jar and shake before use. The orange juice, however, should always be freshly squeezed – pasteurized juice loses too much aroma.
Why does my lemonade taste soapy?
This happens if the thyme steeps for too long or is squeezed too hard. The essential oils of the thyme can develop a soapy aftertaste if overused. Use fewer sprigs and shorten the steeping time instead.
Can I use frozen oranges?
No. Frozen oranges do release juice, but the peel loses its aroma, and the juice often tastes watery. Fresh oranges are essential for balancing sweetness and bitterness.
How do I make the lemonade less sweet?
Reduce the sugar in the syrup (e.g., 150 g instead of 200 g) or dilute the syrup with more water. Alternatively, you can replace some of the sugar with honey – it adds a different sweetness but a less sticky texture.
