Watermelon Saunf Sharbat

• 1 tsp fennel seeds
• 2 tbsp sugar
• 150ml water
• 1 watermelon, chopped with seeds removed
• 1 tbsp lemon juice
• pinch salt

Method

1. In a small frying pan toast the fennel seeds over medium heat, until they are fragrant - about a minute.
2. In a pan add the water and sugar and bring to the boil to dissolve the sugar.
3. Add the fennel seeds and leave to simmer until the water has reduced by half.
4. Remove from the heat and set to one side for a few minutes.
5. In a blender puree the watermelon with the fennel syrup, lemon juice, and salt.
6. Transfer to a jug and stir, leave to chill.
7. Serve the sharbat in a glass over ice.