Fennel Apple Spritzer


Make the fennel syrup: Coarsley grind fennel seeds in a spice grinder.  Add seeds, sugar and water to a small saucepan set over medium heat.  Bring mixture to a boil and cook, stirring occasionally, until mixture begins to thicken, about 5 minutes.  Remove from heat, cover and let stand for 20 minutes.  Pour the fennel syrup through a fine strainer and let cool until room temperature, about 30 minutes.  Syrup will keep, airtight, in the regrigerator for up to 1 month.  Make the spritzer:  Stir together 2 tablespoons fennel syrup, apple juice, and lemon juice in a tall ice-filled glass.  Top with seltzer, and garnish with apple slices and fennel fronds, if using.  

Produce Used In This Recipe

Anise (Fennel)


Courtesy of:
Babe Farms

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