Created by ellie on June 9, 2016
Step 1: In a saucepan heat one cup of water to steaming. Remove from heat; stir in the agave syrup and 1/3 cup each of thyme, sage and rosemary sprigs. Let stand one hour; stirring often. Strain syrup into a large pitcher, pressing out liquid. Stir in lemon juice.
Step 2: Arrange thyme, rosemary, sage and basil sprigs in a pitcher (which is at least 2 quart size) crushing them lightly with your hands. Pour in syrup, sparkling water and 2 cups ice.
Step 3: Tie 6 small bouquets of herbs with kitchen twin and set one in each glass along with a lemon wedge. Pour in the spritzer.