Recipe by Charles Grayauskie
Start to Finish: 25 minutes
Servings: Makes 4 drinks
1/3 cup sugar
2 tbsp. fennel seeds
5 Persian cucumbers, chopped, plus shaved ribbons for garnish
1/2 cup fresh lemon juice (from about 2 lemons)
1. 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.
2. In a food processor, puree the chopped cucumbers; strain.
3. Divide the fennel syrup, cucumber puree, and lemon juice among 4 glasses filled with ice. Top with club soda. Garnish with cucumber ribbons.