You may also like
Categories:Viewed: 78 - Published at: 8 years ago
Ingredients
- 1 teaspoon whole fennel seeds
- 2 tablespoons sugar
- 3/4 cup water
- 10 cups cubed seedless watermelon
- 1 tablespoon lemon juice
- Pinch kosher salt
- Lemon wedges
Method
- Toast the fennel seeds in a small skillet over medium heat, shaking the skillet, until the seeds are fragrant and a shade darker, about 2 minutes.
- Add the sugar and 3/4 cup water and bring to a simmer, stirring constantly, to dissolve the sugar, and until the mixture is reduced by about 1/2, about 3 minutes.
- Remove from the heat and steep 10 minutes.
- In a blender or food processor and working in batches, puree the watermelon with the fennel syrup, lemon juice, and a pinch of salt, transferring the batches to a pitcher as blended.
- Stir well to combine.
- Serve the cooler in a glass over ice and garnish with a lemon wedge.
