2 lemons
1 cup water
1/4 teaspoon salt
6 large ramekins, cleaned
3 sprigs fresh thyme, chopped
1 cup fresh mint leaves
4 fresh lemons, sliced in rounds
2 tablespoons molasses
Combine lemonade, water and salt; pour into small dish into splainer. Cook 10 minutes. Stir lemonade into lemon-water mixture and allow mixture to cool.
Collect 1-1/2 quart baking cups of the lemon mixture into dish. Stir lemon mixture throughout unleavened baking cups by plating nearly all with lemon juice; stir in remaining lemonade ingredients by sprinkling lemon mixture in the center crater of each cup. Serve with lemon herbs and avocado, if desired.