flipDistilled Fennel Cordial Water
Distilled Fennel Cordial Water
Why this dish? The copper alembic and the illustrated herbal are at the heart of Anne Ponsarde's world: distilling "cordial waters" was the learned skill of women of science of the time. Fennel, the signature herb of her table, yields a fragrant water drunk for pleasure and comfort.
An aromatic water once obtained by alembic, here adapted as a fennel infusion-syrup lightly sweetened with honey, served cool or warm. A mildly bitter digestive drink, an alternative to alcoholic beverages.
My copper alembic is my dearest treasure. I put fennel seeds and stalks in it with clear water, and I collect drop by drop the cordial water that beads from it — pure as dew, and all fragrant. Lacking an alembic, you can steep the fennel for a long time, sweeten with a little honey, and drink this brew after the meal: it aids digestion and freshens the breath. I keep it in well-stoppered flasks, away from the light.
- •Fennel seeds and stalks — a good handful (signature aromatic)
- •Spring water — a pitcher (base)
- •Honey — a spoonful (sweetness)
Distilled Fennel Cordial Water
An aromatic water once obtained by alembic, here adapted as a fennel infusion-syrup lightly sweetened with honey, served cool or warm. A mildly bitter digestive drink, an alternative to alcoholic beverages.
Why this dish? The copper alembic and the illustrated herbal are at the heart of Anne Ponsarde's world: distilling "cordial waters" was the learned skill of women of science of the time. Fennel, the signature herb of her table, yields a fragrant water drunk for pleasure and comfort.
My copper alembic is my dearest treasure. I put fennel seeds and stalks in it with clear water, and I collect drop by drop the cordial water that beads from it — pure as dew, and all fragrant. Lacking an alembic, you can steep the fennel for a long time, sweeten with a little honey, and drink this brew after the meal: it aids digestion and freshens the breath. I keep it in well-stoppered flasks, away from the light.
Ingredients (period version)
- Fennel seeds and stalks — a good handful (signature aromatic)
- Spring water — a pitcher (base)
- Honey — a spoonful (sweetness)
Ingredients
- Fennel seeds — 2 tbsp (signature aromatic)
- Fresh fennel stalks/leaves — 1 handful (flavor)
- Water — 750 ml (base)
- Honey — 1 to 2 tbsp (sweetness)
- Lemon zest (optional) — 1 strip (freshness)
Method
- Lightly crush the fennel seeds in a mortar to release their flavor.
- Bring the water to a simmer, add seeds, stalks, and zest; cover and infuse off the heat for 20 minutes.
- Strain finely, sweeten with honey while warm.
- Serve warm as a digestif, or chilled; store in a sealed bottle in the fridge for 2-3 days.
How it was made : Distillation of plant "waters" using an alembic was a highly prized domestic and apothecary science in the 16th-17th centuries; flower waters and cordial waters ("that comfort the heart") were produced. Learned women excelled at it. Without an alembic, a long infusion gave an accessible version of the same fragrant beverage, a welcome alternative to often unsafe water.
The contemporary twist : Chilled and topped up with sparkling water and a lemon slice, it becomes a fennel lemonade perfect for summer.
Sources : Conrad Gessner, treatises on distillation of medicinal waters, 16th c. · Hieronymus Brunschwig, Liber de arte distillandi, 1500 (European circulation)
Anne Ponsarde · Charactorium
