- 1/4 cup agave nectar
- 1/2 cup water
- 3/4 cup thinly sliced sorrel leaves
- 4 limes, quartered, plus 4 thin rounds, for garnish
- 40 ounces seltzer, chilled
- Combine agave nectar and water in a small saucepan. Bring to a simmer over medium heat, stirring. Let syrup cool completely, then transfer to a blender and puree with sorrel until smooth. Pour syrup through a fine sieve into a bowl and discard solids.
- Squeeze lime quarters into a large pitcher. Add quarters to pitcher and gently smash with the back of a wooden spoon to release the oils in the rind. Add sorrel syrup and seltzer. Serve over ice, garnished with lime rounds.
Alternatives: Sorrel has such a distinctive flavor that there's really no substitute. But you could add extra dimension by using an herb with a hint of anise -- basil, say, or tarragon. A splash of gin would be pretty great, too.