Fennel seeds and fresh rhubarb lend an elegant and tasty hand to everyone's favourite refreshing drink.

INGREDIENTS

• 2 tbsp fennel seeds
• 1/4 cup water
• 2 cups chopped fresh rhubarb
• 1/2 cup granulated sugar
• 1 tbsp lemon zest
• 1/2 cup freshly squeezed lemon juice
• 1 L cold water
• 2 cups ice cubes
• Lemon and rhubarb slices, and fennel fronds for garnish

DIRECTIONS

1 Combine the fennel seeds and water in a medium saucepan and bring to a boil. Cook until the fennel seeds have softened, about 2 minutes. Add the rhubarb, sugar and lemon zest; reduce the heat to medium-low and simmer until the rhubarb is soft and fragrant, about 15 minutes. Remove from the heat; stir in the lemon juice.

2 Squeeze the mixture through a  fine-mesh sieve into a bowl and let cool. Pour the syrup into a large pitcher. Stir in the water and ice. Garnish with the lemon and rhubarb slices and fennel fronds; serve chilled.

Serves: 10