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 fresh lemon juice with simple syrup
6. Assemble float: Fill tall glasses with ice, add 3/4 cup cold brew concentrate
7. Add lemon: 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 for garnish

Pro Tips:

• Bruise rosemary by gently pressing with the back of a spoon to release oils
• Don't over-steep the rosemary or it will become bitter
• Use high-quality vanilla ice cream for best results
• Adjust lemon syrup to taste - start with less and add more if needed
• Serve immediately to prevent ice cream from melting completely
• For stronger rosemary flavor, muddle a few leaves in the glass before adding coffee