Yield: 6 servings
- ¾ cup light agave syrup
- ⅓ cup each small sprigs thyme, rosemary, and sage, plus 2 large sprigs of each herb for pitcher and a small sprig of each for glasses
- ½ cup lemon juice, plus 6 small wedges
- 3 large sprigs basil
- 1 quart chilled sparkling water
Heat 1 cup plain water to steaming in a medium saucepan. Remove from heat; stir in agave syrup and ⅓ cup eachsmall thyme, rosemary, and sage sprigs. Let stand about 1 hour, stirring often to release flavors. Strain syrup into a large pitcher, pressing out liquid. Stir in lemon juice.
Arrange large thyme, rosemary, sage, and basil sprigs in a pitcher (at least 2-quart size), crushing them lightly with your hands. Pour in syrup, sparkling water, and 2 cups of ice.
Tie six small bouquets of remaining herbs with kitchen twine and set one in each glass with a lemon wedge. Pour in spritzer.