How to make fennel syrup for cocktails, a modifier infused with fresh fennel fronds.
Fennel Syrup – Photo © Cocktails & Bars
Fennel (Foeniculum vulgare var. dulce), also known as Florence fennel and Finocchio is a flowering plant in the carrot and parsley family which produces an aniseed-fennel flavoured bulb with yellow flowers and feathery leaves.
Fennel Syrup Recipe
In this recipe, we’ve used fennel fronds which impart a delicate herbal and vegetal flavour and aroma along with a green tinge to the syrup. You can also use fennel bulbs or crushed fennel seeds.
Ingredients
- 1 cup water
- 1 cup sugar
- 1/2 bunch of fennel fronds
Method
In a small pan, combine the sugar and water and slowly bring to a boil, stirring all the time until sugar dissolves. Simmer for one minute then remove from heat. Add the fennel fronds and leave to steep until cool. Once it has cooled down completely, remove the fennel fronds, strain the liquid into a swing top glass bottle and store in the fridge.
Use in cocktails such as vodka-based spritzers, cocktails with tomato water, drinks with citrus flavours such as blood orange and grapefruit.
You may also like: Lemongrass Syrup, Mint Syrup, Lavender Syrup, Rosemary Syrup, Basil Syrup, Thyme Syrup, Sage Syrup, Tarragon Syrup
Photo by Cocktails & Bars – © Copyright: All rights reserved.
