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Blueberry Iced Coffee with Rosemary

Paul “Sweet Paul” Lowe is guided by his grandmother’s motto: “fullkommenhet er kjedelig”—that’s Norwegian for “perfection is boring.” Born in Oslo, Paul’s grandmother and great aunt instilled in him a love for cooking and crafting that carried over to his career in New York, where he serves as the creative guru behind the quarterly "Sweet Paul Magazine".

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Blueberry Iced Coffees with a sprig of Rosemary in them.
2 min PREP•10 min COOK•12 min TOTAL
4 SERVINGS

Coffee with blueberries and rosemary? Trust us, after one sip, you’re going to be hooked. Lightly sweet, fruity and complex, this is a winning way to start your day.

2 min PREP•10 min COOK•12 min TOTAL
4 SERVINGS
Blueberry Iced Coffees with a sprig of Rosemary in them.
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Ingredients
2 cups water 
A small bowl of sugar.
1 ½ cups sugar
10 cardamom pods
A small bunch of rosemary.
1 sprig fresh rosemary
15 ounces frozen wild blueberries
2 cups cold brew concentrate
Ice
Directions
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Start with the syrup. Place water, sugar, cardamom, blueberries and rosemary in a saucepan and bring to a boil.
Let the mixture simmer for 5 minutes.
Cool and strain.
Place coffee, half & half and 1 cup of the syrup in a cocktail shaker. Add ice and shake well.
Pour into glasses, garnish with fresh rosemary and enjoy.
© Sweet Paul Magazine 2025. All rights reserved.

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