Iced Fennel Tea with Cucumber and Mint
Cold-brewed fennel tea with crisp cucumber and fresh mint—a cooling, anise-kissed refresher that's naturally sweet and caffeine-free.
Cold-brewing fennel tea overnight transforms its warm anise character into something cool, smooth, and unexpectedly refreshing. The licorice sweetness becomes gentler in cold water, creating a naturally sweet base that needs little or no added sugar.
Cucumber is a revelation here—its clean, watery crunch plays beautifully against fennel's warmth, creating a spa-like drink that's both soothing and invigorating at the same time.
Fresh mint ties everything together with a burst of herbal freshness. A few muddled leaves release their oils into the drink, lifting it from simple to genuinely special.
Serve this at a summer barbecue or keep a pitcher in the fridge for hot afternoons. It's a sophisticated alcohol-free option that appeals to everyone, and the digestive benefits are a bonus after heavy summer meals.
Ingredients
- 3 fennel tea bags or 3 tbsp fennel seeds
- 3 cups cold water
- 1/2 cucumber, thinly sliced
- 8–10 fresh mint leaves
- 1 tbsp honey or agave (optional)
- Ice cubes
- Lemon slices for garnish
How to make it
- 1Cold-brew: place fennel tea bags or seeds in cold water and refrigerate 8–12 hours.
- 2Remove tea bags or strain seeds. Stir in honey or agave if using.
- 3In 2 tall glasses, add cucumber slices and mint leaves. Muddle gently.
- 4Pour cold-brewed fennel tea over the cucumber and mint. Add ice.
- 5Garnish with lemon slices and serve immediately.
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