Rinse 30 g of fresh thyme thoroughly under cold water and drain it.

Place the fresh thyme and 500 ml of water in a saucepan, then bring the mixture to a gentle boil.

Simmer the thyme infusion for 15 minutes over low heat, stirring occasionally.

Remove the saucepan from the heat and cover it, then leave the thyme to infuse overnight for about 12 hours.

Strain the infused liquid through a fine mesh strainer into a measuring jug, discarding the thyme solids.

Weigh the strained thyme infusion using a kitchen scale, then calculate 75% of that weight for the granulated sugar.

Return the thyme infusion to the saucepan and add 375 g of granulated sugar, stirring until dissolved.

Bring the syrup to a boil, then reduce the heat to the lowest setting.

Simmer the syrup gently for about 60 minutes until it becomes thick and syrupy, stirring occasionally to prevent sticking.

Pour the hot syrup into a clean glass bottle and seal it tightly after it has cooled slightly.