0.0 – 0 reviews • Watermelon Recipes
| Level: |
Easy |
| Total: |
20 min |
| Prep: |
5 min |
| Inactive: |
10 min |
| Cook: |
5 min |
| Yield: |
4 to 6 servings |
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
Instructions
- 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.
Nutrition Facts
| 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 |