The most refreshing sparkly treat, a Fennel Cucumber Spritzer with homemade fennel simple syrup.
Some days I wake up and think, why don’t more people eat fennel, why isn’t fennel as trendy and popular as say avocado or kale, and why is this veggie getting passed by in markets all across the country?
I get sad when I think about it.
Fennel deserves more love, and gosh darn it, I’m about to dish some out!
Fennel is one of the best tonics for digestive discomfort, it can ease an aching belly and encourage better digestion. This is why brilliant Italians often eat raw fennel in between courses. Hey there, need help taking down that third bowl of pasta? Eat some fennel. God, I love Italy.
Fennel can also help lower cholesterol, relieve constipation, and in general is an excellent lubricant for your intestines.
Oh fennel, you deserve so much love.
When you prepare fennel, you will only eat the big white bulb. You need to remove the top portion (the bit that looks like celery with a wicked hairdo) and the core inside the bulb. I decided it would be devastating to throw away the top and core so I chopped them up, threw them into a pot with some water and honey, and BAM! In 25 minutes the apartment smelled incredible and I had fennel simple syrup.
Delicious fennel simple syrup, that pairs so beautifully with fresh cucumber and limes, topped with seltzer for a spritzer. It also happens to be really yummy with gin. Just sayin’.
Fennel has an anise or black licorice flavor, which I love, but I know some do not. When roasted it’s milder. When cooked down into a simple syrup, the fennel transforms into something that is close to divine intervention – ’cause it’s DELICIOUS!
Fennel and cucumber are the perfect pair and happen to taste like a kiss of fall with a whisper of summer, Perfect for a beautiful September day.
If you aren’t convinced to try fennel after this maybe we should talk? Do you have a gripe you want to take up with fennel? Haven’t been impressed in the past? Let me know below, maybe we can work through it together.
Trust me, this is a relationship worth working on.
Thanks for reading Abra’s Kitchen! To see what goodness I’m whipping up be sure to follow me on Facebook, Instagram, and Pinterest. If you make this recipe tag #abraskitchen on Instagram so I can see your creation 🙂
- Tips and core of 1 bulb of fennel (about 3 cups worth)
- 2 cups water
- ¼ cup honey
- cucumber slices
- lime slices
- sparkling water
- Dice tops and core of fennel into 1" bits (this does not have to be precise), combine with water and honey in a small saucepan
- Bring to a boil, reduce heat and simmer for 25 minutes.
- Strain through a fine sieve. Chill.
- Mix with sparkling water, sliced cucumber, and lime wedge. I typically use about ¼ cup of simple syrup per glass
- This may just be absolutely incredible with gin, but I didn't tell you that.
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