Really, a recipe for water? Hydration can be more than just a routine—it can be an experience. Sometimes, drinking plain water just doesn’t cut it. I see fruit-infused water recipes a lot on the internet and while some can be really tasty (cucumber and mint water anyone?) I find that a lot of times, the water ends up muddied with fruit pulp and ultimately doesn’t feel like the best experience.
This Fennel and Orange Infused Water instead takes on a lovely light green color and is a refreshingly aromatic twist on classic infused water, bringing together the sweet, anise like flavor of fennel with the bright burst of fresh orange. This infused water is not only beautiful to look at, with delicate fennel fronds and orange slices floating in the glass, but it’s also known historically as a potent remedy for digestive issues. It also doesn’t get muddy over time, and the taste is sophisticated and a little more nuanced than your typical fruit infused waters!
A Gorgeous Infused Water That Works Year Round
By letting the fennel and orange infuse in cold water for a few hours, their natural oils and subtle sweetness blend together, creating a drink that is both refreshing and sophisticated. A few crushed fennel seeds add an extra layer of aroma, making this the perfect way to elevate your daily hydration. Fennel and orange may seem like a Christmas inspired combo, but fennel is actually in season during the spring as well, giving this infused water year-round versatility!
Fennel and orange as a digestive remedy
Both fennel and oranges have been used for centuries as a natural digestive aid due to its carminative properties, which help reduce bloating, gas, and indigestion. Both have carminative properties, which is the mechanism that help alleviate abdominal pain. Along with ginger, I can attest to how potent fennel can be at helping relief stomach pain.
The oils found in the orange peel can help stimulate digestion and help alleviate any mild discomfort after eating a large meal or can be taken before a meal to encourage an appetite. I find the aroma of oranges also helps if you deal with nausea in the morning.
Fennel is generally safe for most people, and it is extremely rare to eat your way into fennel toxicity, but there are a few groups who should avoid or limit fennel remedies, including those who have an allergy to carrots, celery, or anything in the Apiaceae family. Also since fennel has phytoestrogenic properties, it can mimic estrogen in the body. People with hormone-sensitive conditions (e.g., breast cancer, ovarian cancer, endometriosis, or PCOS) should consult a doctor before using fennel regularly.
How To Make Fennel and Orange Infused Water in 5 Easy Steps
- Prep your flavorings: Slice the orange into thin slices and thickly cut the fennel bulb. Separate the fronds to keep for decorating the water pitcher.
- Assemble your pitcher: Place the fennel slices and fennel seeds in the bottom of the pitcher, then arrange the orange slices and fennel fronds on top.
- Hydrate: Pour the cold water over the fennel and orange slices.
- Steep: Cold steep the water for 4 hours up to overnight, or “sun steep” the water for up to 4 hours. Chill once finished steeping.
- Serve! To serve, strain the water into chilled glasses with ice, and garnish with an orange slice or fennel frond if desired.
Fennel and Orange Infused Water Recipe
Equipment
- 1 90 fl oz glass pitcher
Ingredients
- 5 pints cold, filtered water
- 1 fennel bulb
- 1 large organic navel orange, thinly sliced
- 1 tsp fennel seeds
Garnish
- orange slices, optional
- fennel fronds, optional
Instructions
Refrigerate until ready to serve. Serve strained in chilled glasses over ice.
Wash the fennel well, ensuring any dust and dirt has been rinsed off the fronds.
Thickly slice the fennel bulb and cut the fronds away from the fennel bulb and set them aside.
Lightly crush the fennel seeds with the back of a knife to release their oils.
Place the fennel fronds, fennel slices, and fennel seeds into a large pitcher.
Add in the orange slices and arrange them evenly throughout the pitcher.
Pour in the cold water and steep for 4 hours or preferably overnight for stronger flavor. You can also “sun steep” this flavored water for just 4 hours by placing the pitcher in a sunny area of your kitchen.
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Fennel and Orange Infused Water
Equipment
- 1 90 fl oz glass pitcher
Ingredients
- 5 pints cold, filtered water
- 1 fennel bulb
- 1 large organic navel orange, thinly sliced
- 1 tsp fennel seeds
Garnish
- orange slices, optional
- fennel fronds, optional
Instructions
- Wash the fennel well, ensuring any dust and dirt has been rinsed off the fronds.
- Thickly slice the fennel bulb and cut the fronds away from the fennel bulb and set them aside.
- Lightly crush the fennel seeds with the back of a knife to release their oils.
- Place the fennel fronds, fennel slices, and fennel seeds into a large pitcher.
- Add in the orange slices and arrange them evenly throughout the pitcher.
- Pour in the cold water and steep for 4 hours or preferably overnight for stronger flavor. You can also "sun steep" this flavored water for just 4 hours by placing the pitcher in a sunny area of your kitchen.
- Refrigerate until ready to serve. Serve strained in chilled glasses over ice.
- Garnish with orange slices and fennel fronds if desired.
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