Ginger Yuzu Cold Brew Infusion

Preparation

1. Slice fresh ginger into thin rounds (no need to peel)
2. Zest yuzu and set aside, then juice for 2 tablespoons

Brewing

1. Combine coarsely ground coffee and sliced ginger in your cold brew maker or large jar
2. Add room temperature filtered water and stir gently to ensure all grounds are saturated
3. Cover and steep in refrigerator for 12 hours
4. Strain through fine mesh strainer or cold brew filter
5. Stir in yuzu juice and zest into the concentrate

Serving

1. Fill glass with ice
2. Pour cold brew concentrate over ice (dilute 1:1 with water if desired)
3. Garnish with additional yuzu zest if available

• Yuzu substitute: If yuzu is unavailable, use half lemon and half lime juice with a pinch of orange zest
• Ginger intensity: Start with less ginger if you prefer milder spice - you can always add more next time
• Storage: Concentrate keeps in fridge for up to 1 week
• Serving strength: This makes a concentrate - dilute to taste with cold water or serve over plenty of ice