This this herbaceous fennel syrup in the refreshing GMP Collins.
3 cups water
3 cups sugar
4 cups chopped fennel (bulbs and tops)
1 thin slice ginger
Add the water and sugar to a medium-sized pot on medium-high heat. Once the sugar dissolves, add the chopped fennel and ginger, then stir occasionally. As the liquid begins to turn color and the fennel become soft, remove from the heat and cover. When the mixture cools, strain it through a tea strainer into a bottle and refrigerate for up to 2 weeks. Yields approximately 1 quart.
Marshall Minaya, Valerie, New York City