Discover the perfect summer refresher with our Iced Berry Hibiscus Espresso! This unique blend combines the bold flavors of espresso with the sweet-tart notes of mixed berries and floral hibiscus. Inspired by the creative concoctions found in modern coffee shops, this recipe brings a touch of sophistication to your homemade iced coffee routine.
We use a medium-dark roast espresso to provide a robust coffee base that stands up to the fruity flavors. The berry and hibiscus syrup is made from scratch, allowing you to control the sweetness and intensity of the flavors. The result is a beautifully layered drink that's not only visually stunning but also a delightful balance of bold coffee and refreshing fruit notes.
Why You’ll Love This Recipe
Get ready to fall in love with this Iced Berry Hibiscus Espresso! Here's why you'll adore it:
- Unique flavor profile: The combination of bold espresso, sweet berries, and floral hibiscus creates an exciting taste experience.
- Customizable: Easily adjust the sweetness and strength to suit your preferences.
- Instagram-worthy: The beautiful layers and vibrant colors make for a picture-perfect drink.
- Refreshing: Perfect for hot summer days when you need a cool caffeine boost.
- Homemade goodness: Enjoy cafe-quality drinks from the comfort of your own home.
Iced Berry Hibiscus Espresso
Equipment
- Espresso machine or coffee maker
- Small saucepan
- Fine-mesh strainer
- Tall glasses
- Measuring cups and spoons
- Stirring spoon
Ingredients
- 4 oz (120 ml) freshly brewed espresso or strong coffee, cooled
- 2 oz (60 ml) berry hibiscus syrup (recipe follows)
- 8 oz (240 ml) cold water
- Ice cubes
- Fresh mixed berries and mint leaves for garnish
- For the berry hibiscus syrup:
- 1/2 cup mixed berries (strawberries, raspberries, blackberries)
- 1/4 cup dried hibiscus flowers
- 1/2 cup granulated sugar
- 1/2 cup water
Instructions
- Prepare the berry hibiscus syrup: In a small saucepan, combine berries, hibiscus flowers, sugar, and water. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let steep for 10 minutes. Strain and cool completely.
- In each of two tall glasses, add 1 oz (30 ml) of the berry hibiscus syrup.
- Fill the glasses with ice cubes.
- Slowly pour 2 oz (60 ml) of cold espresso over the ice in each glass.
- Top each glass with 4 oz (120 ml) of cold water.
- Gently stir to combine the layers.
- Garnish with fresh berries and mint leaves.
- Serve immediately and enjoy your homemade Iced Berry Hibiscus Espresso!
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