Cucumber-Fennel Cooler

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Cucumber-Fennel CoolerRecipe

Photo: Jennifer Causey; Styling: Claire Spollen

No juicer? No problem. To get fresh cucumber juice without one, simply peel your cucumbers, puree them in a blender, transfer the puree to a fine mesh sieve placed over a large measuring cup, then gently press with the back of a spoon to extract the liquid.

Serves 5 (serving size: about 1 cup)


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3/4 cup water
1/2 cup sugar
2 tablespoons fennel seeds, lightly crushed
10 Meyer lemon rind strips, divided
2 1/2 cups fresh cucumber juice
5 tablespoons Meyer lemon juice
1 2/3 cups club soda


1. Combine 3/4 cup water, sugar, fennel, and 5 lemon rind strips in a small saucepan over medium-high heat. Heat 4 minutes or until sugar dissolves, stirring with a whisk. Remove from heat; let stand 15 minutes. Strain mixture through a fine sieve; discard solids.

2. To prepare each cocktail, combine 3 tablespoons syrup, 1/2 cup cucumber juice, and 1 tablespoon lemon juice in a cocktail shaker; shake 30 seconds. Pour into a glass filled with ice. Top each with 1/3 cup club soda; stir. Garnish each with 1 lemon rind strip.

Created date

December 2015

Nutritional Information

Calories 89
Fat 0.1 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 0.0 g
Carbohydrate 23 g
Fiber 1 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 19 mg
Calcium 14 mg
Sugars 21 g
Est. Added Sugars 20 g