Cucumber-Fennel Fizz

By • May 30, 2011 • 11 Comments



Author Notes: I originally made this to be served with gin for a cocktail party I threw for a friend's birthday. It's also great without the gin, though; the a dash of apple cider vinegar gives it a tangy kick. The frozen blueberries will keep the drink colder longer, adding their sweetness gradually to the drink as they thaw. They make a nice sweet crunch to nibble when you're finished!

This can be made with either club soda or ginger ale. I prefer it with club soda, but some people prefer the drink a bit sweeter. - Syronai
beyondcelery

Food52 Review: Imagine it's 100º with 90 humidity; the air is still and sodden. You are hot and sticky, and even breathing requires effort. What you need is a nice, cold drink. You whip up a batch of Cucumber Fennel Fizz. It is the perfect blend of tangy and refreshing. The cucumber is the standout flavor with a hint of fennel in the background. The lime juice and vinegar add a nicely sour edge. The fizz makes everything livelier. You feel invigorated; you can once again face the world. Thanks, Syronai, for a perfect summer cooler! - hardlikearmourhardlikearmour

Makes 2

  • 1 English cucumber
  • 1/4 ounce fresh lime juice
  • 1/2 ounce unfiltered apple cider vinegar
  • 4 ice cubes
  • 1 inch fresh fennel
  • 1 can club soda or ginger ale
  • 2 short stalks fresh fennel for garnish
  • 10 frozen blueberries
  • 3 ounces gin (optional)
  1. Skin cucumber, cut into 4 chunks, and toss into blender.
  2. Add lime juice, apple cider vinegar, ice, and 1-inch fresh fennel. Add gin if using. Blend until smooth and foamy, about 2 minutes. Don't be tempted to add more liquid unless your cucumber is exceptionally dry and it refuses to blend. (In which case add a dash of soda.)
  3. Share the cucumber mix between two glasses, adding either club soda or ginger ale in a 1:1 ratio. Add 5 frozen blueberries to each glass. Garnish with a sprig of fresh fennel.
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Tags: gluten-free

Comments (11) Questions (0)

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about 3 years ago beyondcelery

I made this again last night and added honeydew melon. Delicious variation!

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about 3 years ago Dabblings

I forgot to mention how much I loved the color! It's the perfect shade of green for a hot summer day.

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about 3 years ago beyondcelery

Thanks, everyone! I'm honored with the EP! The sourness is definitely a personal taste. I've made this in a pitcher for a cocktail party (with gin) and half my friends wanted the sweeter one and half wanted the tarter one. I like this best with gin, when I'm making the alcoholic version. It gives it a nice earthy sort of spark and pairs well with the fennel.

Me

about 3 years ago wssmom

How did I miss this? It's going to be what's for cocktails tonight!

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about 3 years ago Sagegreen

I love your garnish. This is a drink I look forward to making. My preference would be right toward the sour side.

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about 3 years ago Dabblings

I made this today. I thought the flavor combination was good but I found it to be a little to sour for my taste. I would make it again but I would try cutting out the lime juice and replacing it with lime sorbet. That way it would have a little sweetness to it and still have the lime flavor to compliment the other flavors. I bet an addition of vodka would be good in it to. I'll try it again and see how it turns out. My 3 year old loved it though. She gulped it down and asked for more.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

I tested these and added some lime/lemongrass simple syrup to half of the batch. Both my husband and I preferred the tarter one - it's definitely a matter of personal preference! I'm intrigued by the lime sorbet idea, and will give it a try once we have some nice hot weather in the PNW!

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about 3 years ago Dabblings

I'm going to make this tonight or tomorrow. It sounds really good.

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about 3 years ago hardlikearmour

hardlikearmour is a trusted home cook.

YUM!

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about 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So beautiful, sounds delicious.

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about 3 years ago beyondcelery

Thanks!