Iced Jazzberry Java

Frozen raspberries pureed with sugar and water, strained smooth, then stirred into cold coffee and half-and-half. Poured over cracked ice and topped with whipped cream, a mint sprig, and a whole raspberry. This is an iced coffee drink that belongs on a cafe menu.

The raspberry puree adds a tart, fruity sweetness that cuts right through the bitterness of the coffee. Straining removes the seeds so the drink stays smooth and sippable. The half-and-half rounds everything out with a creamy richness.

Make the coffee strong. It gets diluted by the ice, the raspberry puree, and the cream. Weak coffee disappears into the background and you’re left with a raspberry milkshake instead of a coffee drink.

Kitchen Tips

• Brew the coffee ahead and chill it completely. Hot coffee melts the ice instantly and waters the drink down.
• Strain the raspberry puree through a fine-mesh sieve, pressing with a spoon to extract all the juice.
• Use cracked ice rather than cubes. Smaller pieces chill the drink faster and create a slushier texture.
• This recipe serves 10, making it ideal for brunch entertaining or summer parties.

Variations

• Use frozen strawberries or blackberries instead of raspberries for a different berry flavor.
• Swap half-and-half for oat milk or coconut cream for a dairy-free version.
• Add a shot of Chambord or Kahlua to each glass for an adults-only version.