Fennel-Scented Watermelon Cooler

  • Level: Easy
  • Total: 20 min
  • Prep: 5 min
  • Inactive: 10 min
  • Cook: 5 min
  • Yield: 4 to 6 servings
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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

  1. 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.
  2. 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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