Country Thyme Lemonade

If you have around 25 minutes to spend in the kitchen, Country Thyme Lemonade might be an amazing gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe serves 6 and costs 66 cents per serving. One serving contains 160 calories, 0g of protein, and 0g of fat. If you have water, sugar, lemon thyme, and a few other ingredients on hand, you can make it. Many people really liked this side dish. 154 people have tried and liked this recipe. It is brought to you by MotherThyme.com. Overall, this recipe earns a not so super spoonacular score of 21%. Try Thyme Country Style Biscuits, Country terrine with black pepper & thyme, and Strawberry Thyme Lemonade for similar recipes.

Servings: 6

Preparation duration: 15 minutes

Cooking duration: 10 minutes

 

Ingredients:

1- 1 1/2 cups fresh blueberries

1 cup fresh lemon juice (from about 6 lemons)

5 sprigs of fresh thyme or lemon thyme plus 10 additional sprigs

1 cup sugar

1 cup water plus 4 cups water

Equipment:

sauce pan

kitchen twine

Cooking instruction summary:

In a small saucepan add sugar and 1 cup of water. Wrap 5 sprigs of fresh thyme in bakers twine and place in saucepan. Cook over medium heat, stirring occasionally until sugar is completely dissolved. Remove from heat and allow to cool. Once cooled, discard thyme. Add lemon juice and 4 cups of water to a medium pitcher. Stir in cooled mixture. Pour over ice or cover and refrigerate until ready to serve.Muddle a handful of blueberries (about 1/4 cup or depending on size of serving glass) and a few sprigs of thyme in a serving glass. Fill glass with ice. Pour in prepared lemonade. Garnish with a few sprigs of thyme and serve.

 

Step by step:


1. In a small saucepan add sugar and 1 cup of water. Wrap 5 sprigs of fresh thyme in bakers twine and place in saucepan. Cook over medium heat, stirring occasionally until sugar is completely dissolved.

2. Remove from heat and allow to cool. Once cooled, discard thyme.

3. Add lemon juice and 4 cups of water to a medium pitcher. Stir in cooled mixture.

4. Pour over ice or cover and refrigerate until ready to serve.Muddle a handful of blueberries (about 1/4 cup or depending on size of serving glass) and a few sprigs of thyme in a serving glass. Fill glass with ice.

5. Pour in prepared lemonade.

6. Garnish with a few sprigs of thyme and serve.


Nutrition Information:

Quickview
159k Calories
0.46g Protein
0.23g Total Fat
41g Carbs
1% Health Score
Limit These
Calories
159k
8%

Fat
0.23g
0%

  Saturated Fat
0.03g
0%

Carbohydrates
41g
14%

  Sugar
37g
42%

Cholesterol
0.0mg
0%

Sodium
3mg
0%

Get Enough Of These
Protein
0.46g
1%

Vitamin C
20mg
25%

Manganese
0.14mg
7%

Vitamin K
7µg
7%

Fiber
1g
5%

Folate
10µg
3%

Potassium
76mg
2%

Copper
0.04mg
2%

Vitamin B6
0.04mg
2%

Vitamin B2
0.03mg
2%

Vitamin E
0.27mg
2%

Iron
0.3mg
2%

Magnesium
6mg
2%

Vitamin B1
0.02mg
2%

Vitamin A
62IU
1%

Vitamin B3
0.21mg
1%

Vitamin B5
0.1mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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