Fennel-Scented Watermelon Cooler

• 1 teaspoon whole fennel seeds
• 2 tablespoons sugar
• 3/4 cup water
• 10 cups cubed seedless watermelon
• 1 tablespoon lemon juice
• Pinch kosher salt
• Lemon wedges

1. Toast the fennel seeds in a small skillet over medium heat, shaking the skillet, until the seeds are fragrant and a shade darker, about 2 minutes.
2. Add the sugar and 3/4 cup water and bring to a simmer, stirring constantly, to dissolve the sugar, and until the mixture is reduced by about 1/2, about 3 minutes.
3. Remove from the heat and steep 10 minutes.
4. In a blender or food processor and working in batches, puree the watermelon with the fennel syrup, lemon juice, and a pinch of salt, transferring the batches to a pitcher as blended.
5. Stir well to combine.
6. Serve the cooler in a glass over ice and garnish with a lemon wedge.

whole fennel seeds, sugar, water, watermelon, lemon juice, kosher salt, lemon wedges

Taken from www.foodnetwork.com/recipes/food-network-kitchens/fennel-scented-watermelon-cooler-recipe.html (may not work)