Tuscan Lemonade - cooking recipe

Ingredients

24 ounces fresh squeezed lemon juice (about 20 lemons)
16 ounces citrus-infused vodka
6 ounces licor 43 liqueur
8 ounces water
1 bunch fresh thyme
simple syrup

Preparation

Place lemon juice in 2-quart sealable container. Add vodka, Licor 43, water and thyme. Seal and refrigerate. Let rest for 2 days.
After 2 days, add simple syrup to taste, but slightly less sweet than you'd like. Reseal and refrigerate another day.
On the third day, add more simple syrup if necessary. Serve from a pitcher in martini glasses with crushed ice.
Garnish with a sprig of thyme.