1 serving
·
⏱ 10 minutes
Ingredients
- ¾ tsp Toasted fennel seeds
- 4–5 slices Ginger (⅛ inch thick, coin-size)
- 1½ tbsp Lemon juice
- 1–1½ tbsp Maple syrup
- 1 tbsp Pomegranate concentrate (optional)
- 4–6 tbsp Filtered water
- Ice
Directions
- Toast fennel seeds in a dry pan on medium for 60–90 seconds until fragrant; remove immediately.
- Muddle fennel and ginger in a shaker or jar, pressing 10–12 times to bruise ginger without pureeing.
- Add lemon juice, maple syrup, and optional pomegranate; stir briefly.
- Add ice and shake vigorously 12–15 seconds until frosty.
- Strain into rocks glass with fresh ice to remove solids.
- Add 2–3 tbsp filtered water; taste and adjust: more maple = smoother, more lemon = sharper.
