Fennel-Apple Bellinis

Serves 6 to 8

For the syrup:
2 tablespoons fennel seeds
1 cup granulated sugar
1 cup water

For each cocktail:
2 tablespoons fennel syrup, chilled
1/3 cup apple cider or unfiltered apple juice, chilled
1 tablespoon freshly squeezed lemon juice
Champagne or dry sparkling white wine, chilled

Make the fennel syrup: Coarsely grind the fennel seeds in a spice grinder. Place in a small saucepan and add the sugar and water. Bring to a boil over medium heat and cook, stirring occasionally, until mixture begins to thicken slightly, about 5 minutes. Remove from heat and let stand for 20 minutes.

Pour the syrup through a fine-mesh strainer set over a small bowl and let cool until room temperature. Refrigerate until ready to use.

Make the cocktail: For each cocktail, place the fennel syrup, apple cider, and lemon juice in a tall Champagne flute and stir to combine. Top with Champagne.

Recipe Notes

• Make ahead: The syrup can be made up to 1 week in advance and stored, covered, in the refrigerator.

Reprinted with permission from Little Book of Jewish Appetizers by Leah Koenig, copyright (c) 2017. Published by Chronicle Books.