Iced Jazzberry Java Recipe (Raspberry Iced Coffee)
This Iced Jazzberry Java recipe blends a quick raspberry syrup with chilled coffee and half-and-half. You’ll simmer the raspberries with sugar and water, strain and chill the syrup, then build the drink over ice. The steps below keep it simple and help you avoid watered-down coffee.
Ingredients
Ingredients
Step-by-Step Method
Start the raspberry syrup
Add frozen raspberries, sugar, and water to a small saucepan. Stir and set over medium heat.
Simmer and strain
Once it starts to bubble, simmer gently for 6–8 minutes until the berries soften. Remove from heat and strain through a fine sieve to remove seeds.
Chill the syrup
Let the syrup cool to room temperature, then refrigerate until cold. This helps the drink stay icy longer.
Chill the coffee
Brew the coffee and cool it completely. If needed, pop it in the fridge for about 15 minutes before assembling.
Build the glasses
Fill serving glasses with ice. Spoon in 1–2 tablespoons raspberry syrup per glass, adjusting to taste.
Add coffee and half-and-half
Pour in the chilled coffee, then add half-and-half. Give it a quick stir so the color swirls without fully losing the layers.
Garnish and serve
Finish with a mint sprig and a few fresh raspberries. Serve right away.