Strawberry & Lemonade Iced Coffee Recipe

Cook berries

In a small saucepan combine 1 cup quartered strawberries, 1/2 cup granulated sugar, and 1/4 cup water. Stir to combine.

Bring mixture to a gentle simmer over medium heat. Cook, stirring occasionally, until strawberries break down and syrup thickens slightly, about 6–8 minutes.

Remove from heat and stir in 1 tablespoon fresh lemon juice to brighten flavor and help preserve color.

Let mixture cool for 10 minutes, then strain through a fine-mesh sieve into a bowl or jar, pressing solids to extract syrup. Discard solids or reserve for another use. Cool syrup to room temperature, then chill if not using immediately.

In a pitcher or measuring cup combine 1/4 cup fresh lemon juice and 1 cup cold water.

Add 2 tablespoons simple syrup (or dissolve 2 tablespoons granulated sugar into the lemon water) and stir until evenly sweetened. Taste and adjust sweetness to preference.

Ensure 1 cup strong coffee or cold brew is chilled. If using hot coffee, chill quickly by adding ice and then discarding some melted water, or use brewed-to-strength cold brew.

Fill a tall glass with 1 cup ice cubes.

Pour 3 tablespoons (about 45 ml) strawberry syrup over the ice (adjust to taste).

Add 1/2 cup chilled lemonade over the strawberry syrup. This creates the strawberry-lemon layer.

Slowly pour 1 cup chilled coffee over the back of a spoon or down the side of the glass to create gentle layering, or simply pour and stir for a mixed drink.

If desired, add 1/4 cup milk or milk alternative to make it creamier; stir gently to combine.

Garnish with 2 slices fresh strawberry and a lemon wheel on the rim. Serve with a straw; stir before drinking to blend strawberry, lemonade and coffee flavors.