Boil 1 cup water with 1/2 cup sugar and 6 thyme sprigs in a saucepan. Simmer 5 min. Strain syrup through a fine mesh sieve. Stir with 3/4 cup lemon juice and 1/2 cup cold water. Serve over ice with more sprigs of thyme.
French scrambled eggs
Whisk 2 eggs with 2 tbsp milk and 1/8 tsp salt. Season with fresh pepper. Cook eggs in 1 tbsp butter in a small saucepan over medium-low. Stir constantly with a spatula, until thick but still soft. Stir in 2 tbsp finely grated parmesan and 1 tsp fresh thyme.