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Recipe by Sweet Paul
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".
Learn MoreBlueberry Iced Coffee with Rosemary
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
Ingredients
2 cups water
1 ½ cups sugar
10 cardamom pods
1 sprig fresh rosemary
15 oz frozen wild blueberries
2 cups cold brew concentrate
ice
fresh rosemary for garnish
Directions
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, Organic Valley 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 2024. All rights reserved.
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