Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Fennel-Scented Watermelon Cooler
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- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 143
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 36 mg
- Level: Easy
- Total: 20 min
- Prep: 5 min
- Inactive: 10 min
- Cook: 5 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 143
- Total Fat
- 1 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 2 g
- Sugar
- 30 g
- Protein
- 2 g
- Cholesterol
- 0 mg
- Sodium
- 36 mg
Ingredients
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.
