Bake Club Watermelon Fennel Collins



From John deBary


Makes 1 drink


4 oz / 1.5 cup sparkling water

3 ounces watermelon juice

1 ounce white pepper fennel syrup

Lime wedge


Fill a water glass with ice and pour in 2 ounces of the sparkling water. Add the watermelon juice and white pepper fennel syrup, then add the remaining 2 ounces sparkling water. Give a stir to combine. Garnish with a lime wedge, and serve with a straw.


White Pepper Fennel Syrup

(makes about 2 cups)


1 cup sugar

8 ounces/1cup filtered water

2 cups chopped fresh fennel bulb

2 tablespoons whole white peppercorns

2 tablespoons fennel seeds


In a blender, combine all the ingredients and blend on high speed for 2 minutes, until the sugar has dissolved. Strain the syrup through a gold coffee filter into a n airtight container; discard the solids. Store in the refrigerator for up to 2 weeks or in the freezer for up to 6 months.