Limonata Recipe

Make thyme simple syrup

Combine 1 cup granulated sugar and 1 cup water in a small saucepan. Add 6 fresh thyme sprigs. Bring to a gentle simmer over medium heat, stirring until sugar fully dissolves. Once dissolved, lower heat and simmer gently for 3 minutes to infuse thyme. Remove from heat and let the syrup steep with the thyme for 15 minutes. Strain out and discard thyme sprigs, cool syrup to room temperature.

Juice lemons

While the syrup is cooling, juice lemons to yield approximately 3 cups (about 8–10 medium lemons). Strain the juice through a fine-mesh sieve into a pitcher to remove seeds and excess pulp for a smooth limonata.

Combine juice and syrup

Measure the cooled thyme syrup and add it to the pitcher with the lemon juice. Stir thoroughly to combine. Taste and adjust sweetness: if you prefer sweeter limonata, add up to 1/4 cup more syrup (dissolve additional 1 tbsp sugar in 1 tbsp warm water if needed). Chill the combined mixture in the refrigerator for at least 20 minutes to meld flavors.

Assemble limonata

When ready to serve, fill a large pitcher or individual glasses with ice (about 2 cups of ice for pitcher). Pour the chilled lemon-thyme concentrate over the ice. For a balanced fizz, gently fold in 4 cups of chilled sparkling water (approximately 1 part concentrate to 1.3 parts sparkling water—adjust to taste). Stir lightly to combine, avoiding vigorous stirring to preserve carbonation.

Garnish and serve

Add lemon slices to the pitcher or place one in each glass. Tuck a fresh thyme sprig into each glass for aroma. Serve immediately while sparkling and cold. Leftover concentrate (lemon + syrup) can be stored covered in the refrigerator for up to 4 days; add sparkling water just before serving.