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1. Divide the fennel fronds (if using) between two ice cube trays and freeze until solid, 4 to 8 hours.
2. Meanwhile, place the watermelon in a blender or food processor and blend until smooth. Scrape the sides of the blender or food processer using a rubber spatula and blend again.
3. Place a metal sieve over a large bowl and strain the pureed watermelon through the sieve (they should yield about 2 cups of juicw). Store in the refrigerator until ready to serve; it will keep in the fridge for about 3 days.
4. To serve, fill four highball or rocks glasses with the fennel ice cubesAdd 1/2 cup of the watermelon juice to each glass and top off with the ginger beer.
— Recipe reprinted with permission from Watermelon and Red Birds: A Cookbook for Juneteenth and Black Celebrations by Nicole A. Taylor