Rosemary Lemon Iced Coffee Float

Brewing Instructions

1. Prepare cold brew: Combine coarsely ground coffee with cold water in a large jar or cold brew maker
2. Add rosemary: Gently bruise 2 rosemary sprigs and add to the coffee mixture
3. Steep: Let steep in refrigerator for 12 hours
4. Strain: Remove rosemary sprigs and strain coffee through fine mesh or cold brew filter
5. Make lemon syrup: Mix simple syrup with fresh lemon juice
6. Assemble float: Fill tall glasses with ice, add 3/4 cup cold brew concentrate
7. Add flavoring: Stir in 1 tablespoon lemon syrup per glass
8. Top with ice cream: Add 2 scoops vanilla ice cream to each glass
9. Garnish: Sprinkle with lemon zest and add a small rosemary sprig

Pro Tips

• Bruise rosemary gently by rolling between your palms to release oils without overpowering
• Adjust sweetness by varying the lemon syrup amount to taste
• Use quality vanilla ice cream for the best float experience
• Serve immediately to prevent ice cream from melting too quickly
• Make extra cold brew - it keeps in the fridge for up to a week
• Try different herbs like lavender or thyme for variation