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Cucumber-Fennel Cooler

Photo: Jennifer Causey; Styling: Claire Spollen

Yield

Serves 5 (serving size: about 1 cup)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.