Iced Jazzberry Java
Yield
10 servingsPrep
20 minCook
0 minReady
20 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 | ounces |
raspberries
frozen |
|
| ½ | cup |
sugar
granulated |
|
| ½ | cup |
water
|
|
| 10 | cups |
coffee
cold |
|
| 2 | cups |
light cream (half&half)
|
|
| 1 | cup |
whipped cream
|
|
| 10 | each |
mint sprigs
|
* |
| 10 | each |
raspberries
whole |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 289 | ml/g |
raspberries
frozen |
|
| 118 | ml |
sugar
granulated |
|
| 118 | ml |
water
|
|
| 2.4 | l |
coffee
cold |
|
| 473 | ml |
light cream (half&half)
|
|
| 237 | ml |
whipped cream
|
|
| 1E+1 | each |
mint sprigs
|
* |
| 1E+1 | each |
raspberries
whole |
*
|
Directions
Purée frozen raspberries, sugar, and water in a blender cup.
Strain mixture into a large mixing bowl.
Add coffee and half-and-half.
Blend well.
Ladle into 12-ounce glasses partially filled with cracked ice.
Top with whipped cream, mint sprigs, and whole raspberries.
