Image: Michael Nangreaves / Food styling: Michelle Rabin
Fennel seeds and fresh rhubarb lend an elegant and tasty hand to everyone's favourite refreshing drink.
- 2 tbsp fennel seeds
- 1/4 cup water
- 2 cups chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 tbsp lemon zest
- 1/2 cup freshly squeezed lemon juice
- 1 L cold water
- 2 cups ice cubes
- Lemon and rhubarb slices, and fennel fronds for garnish
1 Combine the fennel seeds and water in a medium saucepan and bring to a boil. Cook until the fennel seeds have softened, about 2 minutes. Add the rhubarb, sugar and lemon zest; reduce the heat to medium-low and simmer until the rhubarb is soft and fragrant, about 15 minutes. Remove from the heat; stir in the lemon juice.
2 Squeeze the mixture through a fine-mesh sieve into a bowl and let cool. Pour the syrup into a large pitcher. Stir in the water and ice. Garnish with the lemon and rhubarb slices and fennel fronds; serve chilled.