Fennel and ginger are a match made in heaven. This drink pairs well with something spicy or rich, but it’s also equally as excellent on it’s own. Make sure to use fresh lemons, and none of that weird lemon-flavored stuff you buy in a bottle shaped like a lemon. Fresh is where it’s at.
If you’re not familiar with fennel seeds, they are these super aromatic little bundles of deliciousness with a licorice-like flavor profile, similar to anise. The seeds are rich in fiber and are great for your digestion, among many other health benefits. If you don’t have any fresh ginger (I was out!), make sure your pantry is stocked with ginger powder. I cannot get over how good ginger is for your body. I keep a bottle of ginger supplements in my purse to take instead of an antacid to treat nausea and upset stomach. It works, and it’s natural. And it won’t eat up the lining of your stomach the way an antacid will. If you do have fresh ginger on hand, I recommend washing it very well (making sure to remove any dirt residue), and then cutting it up in 1/2 inch cubes to throw in a ziploc bag and store in the freezer. Keep the skin on, it has lots of flavor! You can sub about an inch of fresh ginger for this recipe.
When it comes to zesting, I’ve put together a few tips so that you can be the best lemon zester on the block:
- Make sure to wash your lemons very well. By the time produce has made it into your home, it’s been groped and handled by who knows how many people.
- Invest in a good microplane! I picked up a random one at Target because it had the alluring clearance sticker on it. I took it home. I was excited. Tried it out immediately to find that it was awful. I couldn’t get it to zest, grate, or do anything remotely useful. Back to Target it went.
- When you are zesting, keep rotating the lemon so you are only zesting the skin, and not the pith, which is rather bitter. The pith is the white spongy layer between the skin and the fruit.
- Zest before you cut and squeeze the lemon juice. This seems obvious, right? Yeah, I still forget sometimes.
- Make sure to turn the microplane over and (using a spoon), scrape off all the zest from the back of the plane. And rinse that thing immediately so you’re not scraping tiny lemon specks off a sharp blade days later when you realize the dish washer failed you as an appliance. No seas perezoso. Don’t be lazy, dude.
- Add all ingredients to a blender except for mint leaves. Blend on high for 1 minute.
- Serve and garnish with fresh mint.
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