BYOB : Lavender Lemon Spritzer
Curated by Mia Simone Rush
Bright citrus cold brew with a light floral sweetness, paired with sparkling water makes this refreshing caffeinated pick-me-up perfect for breakfast or brunch.
3oz CFP Lemon Brûlée coffee (French Press grind)
15oz cold water
Lavender Syrup and Spritzer Ingredients
1 cup granulated sugar
1 cup water
1 tablespoon dried lavender
4 ounces CFP Lemon Brûlée concentrate
4 ounces sparkling water
1.5 ounces lavender syrup
1 lemon zest peel
Ice (as needed)
French press, mesh strainer & potato peeler
This recipe calls for cold brew concentrate, which should be made 1 day ahead.
Making cold brew concentrate is a 12-16 hour steeping process that gives coffee a smooth finish and leaves behind any bitterness or acidity. In the end, you are left with a strong concentrated brew that should be diluted with water or milk at a 50/50 ratio.
In a french press combine 3oz of CFP's Lemon Brûlée coffee (French Press Grind or coarsely ground) and 15oz of cold water. Stir, cover and steep for 12 hours at room temperature.
Plunge and strain concentrate into a jar. Store in the fridge until ready to use. Undiluted concentrate can be kept for up to 12 days however it’s best to consume within the first week.
Lavender Syrup and Spritzer
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