Recipe by Sarah Karnasiewicz
8 black tea bags
12 large thyme sprigs
2 cups boiling water
1/2 cup honey
6 lemons—4 scrubbed (ends trimmed) and quartered; 2 cut into wheels, for garnish
1/2 cup sugar
2 cups gin
1. In a large heatproof pitcher, steep the tea bags, 4 thyme sprigs, and the boiling water for 5 minutes. Discard the tea bags and thyme. Stir in the honey. Add enough cold water to the tea to measure 4 cups.
2. Cut the pith from the center of each lemon quarter and discard any seeds. In a blender, puree the lemon quarters (unpeeled), sugar, and gin until smooth, about 2 minutes. Strain into a large liquid measuring cup, pressing firmly on the solids to release the liquid. Add enough cold water to the lemonade to measure 4 cups.
3. Divide the tea among 8 tall glasses filled with ice. Top with the lemonade. Garnish with the remaining thyme sprigs and the lemon wheels.