A refreshing summer treat combining aromatic rosemary-infused cold brew with bright lemon and creamy vanilla ice cream. The herbal notes of rosemary complement the coffee’s richness while lemon adds a citrusy brightness. Topped with a scoop of vanilla ice cream for an indulgent float that’s perfect for hot afternoons.
MethodCold Brew
Prep time15
Coffee80g
Water600ml
Grind sizeCoarse
Water tempRoom temperature
Brewing Instructions
- Prepare cold brew: Combine coarsely ground coffee with cold water in a large jar or cold brew maker
- Add rosemary: Gently bruise 2 rosemary sprigs and add to the coffee mixture
- Steep: Let steep in refrigerator for 12 hours
- Strain: Remove rosemary sprigs and strain coffee through fine mesh or cold brew filter
- Make lemon syrup: Mix fresh lemon juice with simple syrup
- Assemble float: Fill tall glasses with ice, add 3/4 cup cold brew concentrate
- Add lemon: Stir in 1 tablespoon lemon syrup per glass
- Top with ice cream: Add 2 scoops vanilla ice cream to each glass
- Garnish: Sprinkle with lemon zest and add a small rosemary sprig for garnish