Recipe courtesy of Food Network Kitchen
20 min
5 min
4 to 6 servings



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.


Watermelon and Arugula Salad

Recipe courtesy of Ina Garten

Watermelon Cooler

Recipe courtesy of Food Network Kitchen

Watermelon Cooler

Recipe courtesy of Paula Deen

Watermelon-Jalapeno Cooler

Recipe courtesy of Marcela Valladolid

Watermelon-Coconut Cooler

Recipe courtesy of Food Network Kitchen

Cardamom and Fennel Scented Carrots

Recipe courtesy of Michael Lomonaco

Tamarind Cooler

Recipe courtesy of Bobby Flay

Kiwi Cooler

Recipe courtesy of B. Smith

Gazpacho Vodka Cooler

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking