Gevalia Cold Brew Rise Shine Lemon Iced Coffee Recipes

Steps:

• Grind the beans in a coffee grinder on the coarse setting; the ground coffee should resemble coarse sugar or sand.
• Cut a 6-by-6-inch double thickness of cheesecloth. Put the coffee in the middle and tie tightly with kitchen twine. Put the sachet in a pint Mason jar or other 2-cup glass container. Add the cold water and seal tightly. (If you prefer, you can just add the coffee directly to the cold water and strain through cheesecloth after steeping.)
• Refrigerate and steep for at least 12 hours, though 18 to 24 hours is best. Remove the sachet, press to extract as much liquid as possible back into the jar and discard the sachet.
• To serve, pour equal parts cold brew concentrate and cold water over ice. Add milk and sweetener if using.

Steps:

• Combine coffee, ice cubes, lemon juice, and stevia in a glass. Stir. Garnish with a slice of lemon.

Steps:

• Pour coffee into heatproof pitcher. Add remaining ingredients; stir until sugar is dissolved.
• Refrigerate several hours or until chilled.
• Serve over ice.

Steps:

• Add 3-1/2 cups water to coffee grounds in 2-qt. pitcher; stir. Cover. Let stand at room temperature 12 hours.
• Line fine-mesh strainer with coffee filter; place strainer over medium bowl. Pour coffee, in small batches, through filter; let stand until all the coffee is strained before adding next batch of coffee. Discard coffee grounds. Return strained coffee to pitcher. Stir in 2 cups of the remaining water.
• Refrigerate 2 hours or until chilled.
• Meanwhile, microwave remaining 1/2 cup water in medium microwaveable bowl on HIGH 1-1/2 min. or until water comes to boil. Add sugar, lemon zest and vanilla; stir until sugar is dissolved. Let stand 3 min.; strain sugar syrup into separate bowl. Discard strained solids. Refrigerate syrup until ready to use.
• FOR EACH SERVING:
• Mix 1-1/2 cups coffee and 3 Tbsp. sugar syrup until blended. Serve over ice in tall glass.

Steps:

• Add water to coffee grounds in 2-qt. pitcher; stir well. Cover with plastic wrap.
• Let stand at room temperature 12 hours.
• Line fine-mesh strainer with coffee filter; place over medium bowl. Slowly pour coffee, in small batches, through filter; let stand until all the coffee is strained. Discard filter and grounds.
• Pour strained coffee back into pitcher.
• Refrigerate up to 1 week.
• FOR EACH SERVING:
• Pour 3/4 cup cold brew coffee into tall glass. Add 3/4 cup water; stir. Add ice cubes.