In a medium saucepan, combine fresh raspberries with a sprig of thyme and a splash of water over medium heat. Allow the mixture to come to a gentle boil, stirring occasionally for about 5-7 minutes until the raspberries break down and release their juices. Strain the syrup through a fine-mesh sieve into a bowl, discarding solids, and let it cool completely.

While the raspberry thyme syrup is cooling, roll the fresh lemons on the countertop to release their juices. Cut them in half and squeeze out the juice, using a handheld juicer or strainer to catch any seeds or pulp. You should have about a cup of fresh lemon juice.

In a large pitcher, combine the cooled raspberry thyme syrup, freshly squeezed lemon juice, and about four cups of cold water. Stir gently to blend the ingredients.

Taste your Raspberry Thyme Lemonade. If you desire a sweeter drink, gradually add more raspberry syrup; if it’s too sweet, add more cold water.

Fill tall glasses with ice and pour the prepared lemonade over the ice. Garnish with a sprig of fresh thyme or a few whole raspberries.