Fennel Water

1. 1
   prep · ~1 min

   Crush the fennel seeds lightly.

   Using a mortar and pestle, lightly crush the fennel seeds just until they crack open. Avoid grinding them into powder; cracking the seeds releases their aromatic oils for better infusion.

   TIPIf you don't have a mortar, place seeds in a zip-top bag and roll over them with a rolling pin.
2. 2
   boil · ~5 min

   Bring water to a boil.

   Pour 4.5 cups of water into a saucepan and bring to a rolling boil over high heat.

3. 3
   mix · ~10 min

   Add fennel seeds and steep.

   1.Once the water reaches a rolling boil, add the crushed fennel seeds to the saucepan.

   2.Give it a quick stir with a spoon.

   3.Turn off the heat immediately and cover the saucepan with a tight-fitting lid.

   4.Let the seeds steep in the hot water for 10 minutes.

   TIPSteeping with the lid on traps the volatile oils from escaping, giving you a more aromatic water.
4. 4
   serve · ~1 min

   Strain and serve warm.

   Place a fine mesh tea strainer over a cup and pour the steeped fennel water through it, catching all the seeds. Discard the spent seeds. Serve the clear, pale greenish-yellow water warm in cups.

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