Sol Summer Blend Recipe
Make Sol Summer Blend Recipe in just 14h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Cold Brew
Citrus-Honey Syrup
Brightening Additions
Finish & Serve
Method
Base Cold Brew
- 1
Combine coffee and water
In a clean 1.5–2 quart container or jar, combine 1 cup coarsely ground coffee with 4 cups cold filtered water. Stir briefly to ensure all grounds are saturated.
- 2
Steep
Cover the container and steep at room temperature or in the refrigerator for 12–16 hours (12 hours for a lighter extraction, up to 16 for fuller body).
- 3
Strain
After steeping, strain the coffee through a fine mesh sieve lined with cheesecloth or a paper coffee filter into a pitcher. Press gently to extract liquid but avoid forcing grounds through. You should have roughly 3 to 3.5 cups of cold brew concentrate; if stronger than desired, dilute later with water or sparkling water when serving.
Citrus-Honey Syrup
- 4
Make the syrup
In a small saucepan combine 1 cup water and 1/2 cup honey. Add 1 tablespoon fresh orange zest and 1 teaspoon fresh lemon zest. Warm over medium heat, stirring until honey fully dissolves and the mixture barely simmers. Do not boil aggressively—just a gentle simmer for 2–3 minutes to infuse the zest.
- 5
Cool and strain
Remove from heat and let cool to room temperature for 15–20 minutes. Strain the syrup through a fine mesh sieve to remove zest solids. Transfer syrup to a jar and refrigerate until cold. Syrup will keep 5–7 days refrigerated.
Brightening Additions
- 6
Mix citrus with brew
In a serving pitcher, combine 1 1/2 to 2 cups cold brew concentrate (adjust strength to taste) with 1/2 cup fresh orange juice and 2 tablespoons fresh lemon juice. Add 2 tablespoons light simple syrup or additional honey if you prefer slightly sweeter. Stir gently to combine.
- 7
Add citrus-honey syrup
Stir in 2–4 tablespoons of the cooled citrus-honey syrup (start with 2 tablespoons and increase to taste). Taste and adjust: if the blend feels too strong or bitter, add more syrup or up to 1/2 cup cold sparkling water for a brighter, lighter finish.
Finish & Serve
- 8
Assemble glass
Fill a tall glass with about 1/2 cup ice cubes. Pour about 10–12 ounces of the blended cold brew-citrus mixture over the ice. If you reserved sparkling water, top with 2–3 ounces (to taste) for effervescence.
- 9
Garnish and aroma
Garnish with a thin orange wheel or twist and a sprig of fresh mint. Clap the mint gently between your palms before adding to release its aroma.
- 10
Serve and store
Serve immediately. Store any remaining blended coffee (without ice) in the refrigerator up to 48 hours; re-stir before serving. Keep extra citrus-honey syrup separately refrigerated up to 7 days.