Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 cup fresh raspberries (about 125 g)
- 4 large fresh thyme sprigs
- 1/2 cup granulated sugar (100 g)
- 1/2 cup water (120 ml) for syrup
- 3/4 cup fresh lemon juice (180 ml; from 4–5 lemons)
- 2 1/2–3 cups cold still or sparkling water (600–720 ml), to taste
- 2 cups ice cubes, plus more for serving
- Extra raspberries, lemon slices, thyme sprigs (optional garnish)
Do This
- 1. Rinse raspberries and thyme; juice lemons until you have 3/4 cup lemon juice.
- 2. In a small saucepan, combine raspberries, thyme, sugar, and 1/2 cup water; simmer gently 3–4 minutes, mashing berries.
- 3. Remove from heat and steep 10 minutes, then strain through a fine sieve, pressing to extract liquid; cool 10 minutes.
- 4. In a pitcher, stir together raspberry–thyme syrup, lemon juice, and 2 1/2 cups cold water; taste and adjust with more water or a little sugar if needed.
- 5. Add 2 cups ice to the pitcher or chill in the refrigerator for at least 30 minutes.
- 6. To serve, fill glasses with fresh ice, pour in cooler, and garnish with raspberries, lemon slices, and thyme sprigs.
- 7. For a sparkling version, top each glass with chilled sparkling water instead of using all still water in the pitcher.
Why You’ll Love This Recipe
- Bright, tangy lemonade flavor layered with sweet raspberries and gentle herbal notes of fresh thyme.
- Impressive enough for guests, but simple enough for an easy afternoon refresher.
- Customizable: make it still or sparkling, sweeter or tarter, kid-friendly or cocktail-ready.
- Make-ahead friendly: prep the syrup in advance for quick, on-demand coolers.
Grocery List
- Produce: Fresh raspberries, fresh thyme, lemons
- Dairy: None
- Pantry: Granulated sugar, still or sparkling water, ice
Full Ingredients
Raspberry–Thyme Syrup
- 1 cup fresh raspberries (about 125 g), rinsed and drained
- 4 large sprigs fresh thyme (about 4 g)
- 1/2 cup granulated sugar (100 g)
- 1/2 cup water (120 ml)
Lemon Base & Cooler
- 3/4 cup freshly squeezed lemon juice (180 ml; from 4–5 medium lemons)
- 2 1/2–3 cups cold still or sparkling water (600–720 ml), to taste
- 2 cups ice cubes, plus more for serving
Optional Garnishes
- Extra fresh raspberries
- Lemon slices or thin wheels
- Additional fresh thyme sprigs
- Crushed ice instead of cubes, for a frosty texture
Step-by-Step Instructions
Step 1: Prep the fruit and herbs
Rinse the raspberries gently under cool water and drain well. Pick over them to remove any stems or crushed berries. Rinse the thyme sprigs and pat them dry with a clean towel. Halve and juice the lemons until you have 3/4 cup (180 ml) of juice; strain out seeds and excess pulp if you prefer a smoother drink. Set everything aside so it is ready when you start cooking the syrup.
Step 2: Cook the raspberry–thyme syrup
In a small saucepan, combine the raspberries, thyme sprigs, granulated sugar, and 1/2 cup (120 ml) water. Place the pan over medium heat and stir gently as the sugar dissolves. Once the mixture begins to steam and a few bubbles appear around the edges, reduce the heat to low and let it simmer very gently for 3–4 minutes.
While it simmers, use the back of a spoon or a small potato masher to lightly mash the raspberries. This helps release their juices and bright color into the syrup. Avoid a hard boil; you want a gentle simmer so the thyme and berries infuse without getting bitter or cooked-tasting.
Step 3: Steep, strain, and cool the syrup
After 3–4 minutes of gentle simmering, remove the saucepan from the heat. Leave the thyme sprigs in the pan and let the mixture steep for 10 minutes. This steeping time builds that soft, fragrant thyme note without overpowering the drink.
Set a fine-mesh strainer over a heatproof bowl or measuring jug. Pour the warm mixture through the strainer, using a spoon to press firmly on the berries to extract as much flavorful liquid as possible. Discard the solids (raspberry pulp and thyme). Allow the strained syrup to cool at room temperature for about 10 minutes; it does not have to be completely cold before mixing, but should not be piping hot.
Step 4: Mix the lemon base
In a medium to large pitcher (at least 1.5 liters capacity), combine the raspberry–thyme syrup with the 3/4 cup (180 ml) freshly squeezed lemon juice. Stir well to blend the flavors.
Add 2 1/2 cups (600 ml) of cold water to start, and stir again. Taste a spoonful of the mixture. If it is too sweet, add a bit more lemon juice or water. If it is too tart, stir in up to an additional 1/4 cup (50 g) sugar, dissolving it completely, or add another 1/2 cup (120 ml) water to dilute. The flavor should be bright and tangy, with a noticeable raspberry aroma and a gentle whisper of thyme.
Step 5: Chill the cooler
For the most refreshing results, add 2 cups of ice cubes directly to the pitcher and stir until the cooler is well chilled. Alternatively, if you prefer not to dilute the drink with melting ice, cover the pitcher and refrigerate it for at least 30 minutes and up to 24 hours before serving. If you chill it without ice, plan to serve it over plenty of ice in each glass.
Step 6: Serve over ice with pretty garnishes
When you are ready to serve, fill each glass with fresh ice cubes or crushed ice. Give the pitcher a good stir to re-distribute any pulp or settled flavors. Pour the raspberry–lemon thyme cooler into the glasses, leaving a little room at the top if you want to finish with sparkling water.
Garnish each glass with a few extra raspberries, a lemon slice or wheel tucked against the inside of the glass, and a small sprig of fresh thyme. For a sparkling version, top each glass with 60–120 ml of chilled sparkling water right before serving. Serve immediately while it is icy-cold and fragrant.
Pro Tips
- Balance sweetness and tartness: Taste as you go. Lemons vary in acidity, so you may want a splash more lemon juice or a spoonful more sugar to hit your perfect balance.
- Do not overcook the syrup: Keep the heat gentle. A hard boil can dull the fresh berry flavor and make the thyme taste harsh instead of floral and herbal.
- Strain well for a smoother drink: Press the berries firmly through a fine strainer to extract color and flavor, but discard the seeds and pulp so the cooler stays refreshing and not gritty.
- Use very cold water and ice: Starting with chilled water and pre-chilled glasses helps the drink stay colder longer, especially in warm weather.
- Batch it for a crowd: The recipe doubles or triples easily. Make the syrup and lemon base in advance, then add water and ice just before serving.
Variations
- Sparkling Raspberry–Lemon Thyme Fizz: Use still water only in the syrup and lemon base, then top each individual glass with chilled sparkling water or club soda for a bubbly finish.
- Adults-only version: Add 30–45 ml (1–1 1/2 oz) of vodka or gin per serving to the glass before topping with the cooler. Stir gently and garnish as directed.
- Frosty slushie: Blend the finished cooler with a big handful of ice until slushy. Serve immediately in chilled glasses with a spoon or thick straw.
Storage & Make-Ahead
The raspberry–thyme syrup can be made up to 5 days in advance. Store it in an airtight jar or bottle in the refrigerator. The mixed cooler (lemon juice, syrup, and water, without ice) keeps well in the refrigerator for up to 2 days; stir before serving, as some separation is natural. Once you add ice, serve within 1–2 hours for the best flavor and to avoid too much dilution. Garnishes are best added right before serving so the raspberries stay firm and the thyme looks fresh.
Nutrition (per serving)
Approximate values per serving (1 of 4, without alcohol or garnishes): about 130 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 5 mg sodium; 34 g carbohydrates; 1 g fiber; 31 g sugars; 1 g protein. These values are estimates and will vary based on the exact size and sweetness of your lemons and raspberries, as well as how much water and sugar you ultimately use.
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