Thyme is usually sold in bigger bunches than recipes need, and I've found that thyme sugar syrup is an easy way to use up the leftovers. I must've come up with this idea after drinking thyme cocktails at Cafe Vue, then googled around to confirm that I needed nothing more than thyme, sugar and water.
I tend to use a lot more thyme than other online recipes recommend and then use my syrup sparingly - just a centimetre in the bottom of a glass, twice as much orange juice, topped up with ice cubes and soda water. Some day soon I'll try a boozy version with vodka, gin or Cointreau. I wonder what the syrup would be like on fruit salad, or waffles?
Thyme sugar syrup
(adapted from a recipe at imbibe)
1 cup sugar
1 cup water
20 sprigs thyme
Place all the ingredients in a saucepan. Simmer them over medium heat until the sugar is completely dissolved. Turn off the heat and allow the syrup to continue infusing as it cools to room temperature. Strain out the thyme sprigs and store the syrup in an airtight jar in the fridge.