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cold brew citrus sangria

Coffee revives, and with the weather warming up, it can also refresh. With juicy oranges and fresh lavender, our Cold Brew Citrus Sangria invigorates your balmy spring afternoons.You can make this recipe with any of our coffees. We selected the Colombia Kachalu for its zesty citrus and soft floral notes.

Citrus Cold Brew:
4 oz (115 g) coarse ground coffee
34 oz (1L) cold filtered water
2 medium oranges, sliced thin
8 cup coffee press

Place coarsely ground coffee and one sliced orange in coffee press. Cover with cold, filtered water and steep in the refrigerator. Press the coffee and oranges after 10-12 hours. Serve over ice and garnish with remaining sliced oranges. The flavor is juicy, sweet, and refreshing. Like it a little sweeter? add half an ounce (15 mL) of lavender simple syrup for a sophisticated and subtly sweet pick-me-up.

Lavender simple syrup (optional)
1 cup water
1 cup granulated sugar
½ cup lavender flowers

Simple Syrup
Bring water and sugar to a boil and heat until all the sugar dissolves. Remove from heat and steep lavender flowers. Filter out the flowers when the syrup has cooled to room temperature, pour into a reusable container to store the extra syrup. Feel free to use any edible flower blooming in your pesticide-free yard. Rose petals and violets work well with the Colombia Kachalu too.

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