Thursday, July 3, 2014

Forgive me for that title. I won't do it again. I was trying to be punny. Ok, I'm really done now, I swear. Moving on.

Fresh herbs and I, we've always had this funny relationship. I've always thought that someone who keeps fresh herbs in their kitchen must know what they're doing in there. I like to think that my culinary skills have grown exponentially since the days of hamburger helper and my spice cabinet is fairly stocked, but I still fumble around in the fresh herbs section at the grocery store and look at the packages like, 'What am I going to do with all of you? I hate to bring you down, but you're too much. You're overwhelming.' Enter the fateful day at the Albuquerque Farmer's Market when I met the pie lady. It's funny all around because she was very much the pie lady - she even sold vinegar pie, which was surprisingly tasty - but she sold juices and lemonades off to the side too. I never talked with her much, but she was always warm and friendly and it just seemed like she came straight out of a book like The Help. There was always a line wrapped around her booth. At $4 a glass, I was skeptical, but after my first drink, I was hooked. Every thing I tasted was divine, but my favorite was her basil lemonade. It was out of this world! I had never even liked basil much - and then it clicked, fresh herbs weren't meant to be cooked with. They were meant to be eaten fresh, of course. And they were meant for lemonade more.

In true Summer bucket list fashion, I let Ev help me make this. It's basically toddler-proof once you get past the sticky factor, but she's miraculously sticky all the time, lemon juice or no lemon juice. One of our favorite Summer meals is Caprese Pasta Salad, which requires fresh basil, but never enough to use the entire container and I was in this terrible habit of letting the rest go moldy. So I started making the pasta and lemonade together and I haven't let a package of basil go bad since - until this week. I put off lemonade-making to get in the lemonade-drinking mood and by the time I was ready, the basil was not. I was disappointed and had already told Alex I was making basil lemonade, one of his favorites, and you can't get a man's hopes up like that, so I improvised. I had some thyme in the fridge, which humorously enough I can't remember what I bought it for, so I thought I'd try it out and I'm actually really pleased with the results. I hope you will be too.

1 C. fresh squeezed lemon juice (from 5 or 6 lemons)
4 C. water
1 C. thyme simple syrup

1 C. water
1 C. sugar
6 or 8 springs of thyme
4 lemon peel ribbons

Make the simple syrup by combining the water, sugar, thyme, and lemon peel in a saucepan. Bring to a light boil until the sugar dissolves, turn it off, then put the lid on it and let it steep for at least ten minutes. Meanwhile, squeeze the lemons. When the syrup is done, pour it into a pitcher with the lemon juice and water, stir, pour over a glass full of ice and enjoy!


  1. I loved the title! Haha. I'll definitely be trying this out... I've never once thought to add any herbs to drinks before :)

    1. The thyme lemonade is good, but the basil is still my favorite! Let me know if you try it!

  2. I love your blogs, I love the simple photography and overall simplistic look on life. It is captivating!

  3. Found you from the blog link up. This sounds great! I have some basil I need to use and plan to make some tonight.



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