Cucumber and Fennel Cooler & Cocktail

YIELDS | 4 SERVINGS

PREP TIME | 10 MINS

COOK TIME | 10 MINS

Recipe Image

One sip of this refreshing elixir and you’ll feel like you just stepped into a fresh, breezy spa. I make this light cocktail often during the warm summer months when fresh cucumbers are abundant. This delicious concoction is equally as yummy with or without the spirits. Bonus: You can make the fennel simple syrup days in advance and store it in the refrigerator.

INGREDIENTS

* 1/2 cup sugar
* 1/2 cup filtered water
* 2 tbsp fennel seeds
* 5 mini seedless cucumbers, chopped, plus 1 cucumber thinly sliced for garnish
* 1/2 cup fresh lemon juice, plus 4 slices lemon for garnish
* 1 cup gin,
* Club soda
* Ice
* High speed blender or food processor

INSTRUCTIONS

1. In a small saucepan, over medium heat, bring the water, sugar, fennel seeds and lemon juice to a simmer and stir until the sugar dissolves.

2.Turn the stove off and let the mixture steep for 10-15 minutes. Strain into a high speed blender. Discard fennel seeds.

3.Add the chopped cucumbers to the blender and purée for 10-15 seconds or until the mixture is well combined. Strain into a measuring cup.

4.Fill 4 rocks glasses with ice.

5.Divide the cooled fennel cucumber syrup among 4 glasses and add 2 oz gin, if using, and top with club soda. Garnish with a sprig of mint and slices of cucumber and lemon.

NOTES

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