We made the booze disappear in this fresh take on a classic cocktail—but kept the fun!
In a small saucepan, bring the sugar, fennel seeds, and 1/3 cup water to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat. Steep for 10 minutes; strain.
In a food processor, puree the chopped cucumbers; strain.
Divide the fennel syrup, cucumber puree, and lemon juice among 4 glasses filled with ice. Top with club soda. Garnish with cucumber ribbons.
