Apple Fennel Punch Recipe

Name: Apple Fennel Punch Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup toasted fennel seeds; 1 tablespoon fennel pollen; 1 1/2 cups rich simple syrup (see note); Peeled zest and 6 ounces fresh juice from 6 lemons (yellow part of zest only, in strips); 2 ounces raw sugar; 6 ounces fennel syrup; 4 teaspoons loose bergamot tea leaves; 3 cups hot water; 25 ounces Rittenhouse rye; 29 ounces Stone's ginger wine; 17 ounces Bergamot shrub; 17 ounces Schonauer apple liqueur; 1/4 ounce apple bitters, such as Bar Keep

Servings: persons

1/4 cup toasted fennel seeds
1 tablespoon fennel pollen
1 1/2 cups rich simple syrup (see note)
Peeled zest and 6 ounces fresh juice from 6 lemons (yellow part of zest only, in strips)
2 ounces raw sugar
6 ounces fennel syrup
4 teaspoons loose bergamot tea leaves
3 cups hot water
25 ounces Rittenhouse rye
29 ounces Stone's ginger wine
17 ounces Bergamot shrub
17 ounces Schonauer apple liqueur
1/4 ounce apple bitters, such as Bar Keep

1
: combine the fennel seeds, pollen, and rich simple syrup in a medium saucepan over a low heat. Simmer for 15 minutes but do not allow the syrup to boil. Allow syrup to cool and store in an airtight container. Syrup will keep in a sealed container in the refrigerator for at least 1 week.
2
: combine lemon zest and raw sugar in a sturdy bowl and muddle until mixture is a rough paste, about 2 minutes. Allow to sit for 30 minutes and muddle for another 5 minutes until a thick syrup is extracted from the rinds. Add 6 ounces fennel syrup and stir to combine.
3
Brew the tea leaves in 3 cups hot water for 5 minutes. Add brewed tea to the lemon/fennel mixture and stir well. Let sit 5 minutes, then strain out solids through a fine mesh strainer and store the shrub in an airtight container in the fridge for up to 1 week, if not using immediately.
4
To make the punch, combine rye, ginger wine, shrub, apple liqueur, lemon juice, and apple bitters in an airtight container. Allow to chill overnight. Pour into punch bowl or pitcher, serve in ice-filled glasses.

283

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup toasted fennel seeds, 1 tablespoon fennel pollen, 1 1/2 cups rich simple syrup (see note), Peeled zest and 6 ounces fresh juice from 6 lemons (yellow part of zest only, in strips), and more.

Yes, Apple Fennel Punch Recipe falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!