Fennel-Scented Watermelon Cooler

Total Time:
20 min
Prep:
5 min
Inactive:
10 min
Cook:
5 min

Yield:
4 to 6 servings
Level:
Easy

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
Directions

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.


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