Fennel Lemonade

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fennel lemonadea

by Jill Lightner
Makes 2 quarts | start to finish: 10 minutes plus chilling time
From Edible Seattle September/October 2012

1 1/2 cups boiling water
3/4 cup sugar
1 1/2 tablespoons fresh fennel seeds
juice from 6-8 medium lemons (1 1/2 cups)
5 cups water
fresh fennel fronds for garnish

Combine the boiling water and sugar in a small bowl and stir until the sugar is completely dissolved. Stir in the fennel seeds and steep for 10 minutes. Strain out the seeds, and pour the fennel syrup into a 2-quart pitcher. Stir in the lemon juice and water, and mix until completely combined. Chill and serve iced. The glasses can be garnished with sprigs of fresh fennel or bronze fennel if desired.

vegan • gluten-free

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