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1
Bring the sugar and water to a simmer in a small saucepan over medium-high heat, stirring occasionally until the sugar has dissolved, about 5 minutes.
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2
Remove from the heat and let cool to room temperature.
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3
Transfer the syrup to a small container with a tightfitting lid.
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4
Halve, pit, and cut the peach into 1/8-inch-thick slices.
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5
Add the peach slices to the syrup and stir to combine.
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6
Seal the container and refrigerate until the peach flavor infuses the syrup, at least 4 hours or up to 3 days.
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7
When ready to serve, pour the syrup through a fine-mesh strainer set over a medium bowl; discard the peach slices.
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8
Add half of the raspberries and half of the thyme sprigs to the bowl.
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9
(Set the rest of the raspberries and thyme aside to use as garnishes.)
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10
Using a potato masher, briefly smash the raspberries until they release their juices.
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11
Set a fine-mesh strainer over a large pitcher and pour in the raspberry mixture.
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12
Lightly press on the solids with a rubber spatula, then discard the contents of the strainer.
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13
Add the club soda and some ice to the pitcher and stir gently with a long spoon until combined.
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14
Gently bruise the remaining half of the thyme by crushing it in your hands (but dont completely mangle it) and set it aside.
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15
Pour the Peach Melba Cooler into ice-filled collins glasses and garnish each drink with a sprig of the thyme and a few fresh raspberries.
