Iced Jazzberry Java Recipe (Raspberry Iced Coffee)
This Iced Jazzberry Java recipe combines raspberry syrup and cold brew. The raspberry ingredients are quickly thawed on the stove, then served ice cold with coffee and a mixture of semi-fat cream and milk. You will find tips on filtering and cooling the syrup in the how-to section.
Ingredients
Ingredients
Step-by-Step Method
Start raspberry syrup
Mix frozen raspberries, granulated sugar and water in a small saucepan. Put it on medium heat.
Thicken and strain
When the mixture approaches boiling, boil gently for 6–8 minutes. When the raspberries become soft, remove them from the stove, pass them through a fine strainer and separate the seeds.
Cool
Let the syrup come to room temperature, then cool it thoroughly in the refrigerator. This step makes it easier for cold service.
Prepare coffee
Brew the coffee and cool it completely. If you have time, refrigerate for 15 minutes; so the ice melts more slowly.
Set up glasses
Put ice in serving glasses. Add 1–2 tablespoons of raspberry syrup to each glass (you can adjust according to taste).
Add coffee and milk mixture
Pour cold coffee over it, then add half-and-half (cream-milk mixture). Stir briefly with a spoon; Let the layers mix gently.
Garnish and serve
Finish each glass with a sprig of fresh mint and a few fresh raspberries. Serve immediately.