Warmer days are right around the corner, which means, ice cold drinks are ready to be served up. Stock your fridge with all the homemade goodies this season with these rockin’ recipes.
Cold Brew Coffee
- 3 ounces (85 grams) coarsely-ground coffee (that’s about ¾ cup whole coffee beans turned into about 1 ½ cups* coarsely-ground coffee)
- 3 cups water (filtered water if you have it)
- In a 1-quart wide-mouth mason jar, combine the coffee and water. Stir to combine. I like to let my mixture rest for about 5 minutes and stir it again; the coffee grounds seem to gain more water exposure this way.
- Put a lid on your container and refrigerate it for 12 to 18 hours.
- When you’re ready to strain your cold brew, place a thin paper coffee filter or a small, thin cotton napkin or handkerchief over a small fine-mesh sieve. Pour the concentrate through the prepared sieve into a liquid measuring cup or pitcher. Let it rest for a few minutes to let the last of the cold brew trickle down.
- To serve, fill a glass with ice and fill it halfway with water. Then fill the rest of the glass with cold brew concentrate, and stir to combine. Cold brew concentrate will keep well in the refrigerator for up to 2 weeks, although I find that it has the best flavor within the first week.
*MEASUREMENT NOTE: These are ounces by weight, not by volume. This is always the case with non-liquid measurements. “1 ½ cups coarsely-ground coffee” is the least exact measurement I can offer (the volume of the ground coffee depends on the exact coarseness of your grind)-but it will work. Just adjust the concentrate -to-water ratio to suit your liking as you pour your glass of cold brew and you’re all good.
Inspired by Cookie and Kate
- Lavender Simple Syrup
- 1 Tbsp. dried lavender
- 1 cup sugar
- 1 cup water
- 1 ½ cups fresh lemon juice (5 - 6 lemons)
- 4 cups water
- Red and blue food colouring (optional)
- To make the simple syrup bring the sugar and water to a firm simmer and stir to dissolve the sugar. Add the lavender and remove from heat, cover and step for 1 hour. Strain lavender out and let cool.
- Mix the lemon juice and water together and add the simple syrup. Colour with the food colouring if desired. Refrigerate and serve over ice if wanted. A splash of vodka makes a refreshing cocktail too!
Inspired by Noshing with the Nolands
Pineapple Coconut Water
- ¾ cup / 180 ml fresh pineapple juice
- ½ cup / 120 ml pure coconut water
- ½ teaspoon pure ginger juice
- 1 teaspoon runny honey, if needed
- 1 lime
- Combine the pineapple juice, coconut water, and ginger juice in a cocktail shaker or mason jar filled with ice. Shake well, taste, adn if needed, add a bit of honey to sweeten. If your pineapple is sweet enough, you won’t need much honey, if any.
- Fill small, chilled glasses with lots of cubes, and razor-thin slices of lime. Pour the pineapple coconut water into the prepared glasses, and finish with an extra squeezes of lime if you like.
Inspired by 101 Cookbooks