Iced Jazzberry Java Recipe (Raspberry Iced Coffee)

Add frozen raspberries, sugar, and water to a small saucepan. Stir and set over medium heat.

Once it starts to bubble, simmer gently for 6–8 minutes until the berries soften. Remove from heat and strain through a fine sieve to remove seeds.

Let the syrup cool to room temperature, then refrigerate until cold. This helps the drink stay icy longer.

Brew the coffee and cool it completely. If needed, pop it in the fridge for about 15 minutes before assembling.

Fill serving glasses with ice. Spoon in 1–2 tablespoons raspberry syrup per glass, adjusting to taste.

Pour in the chilled coffee, then add half-and-half. Give it a quick stir so the color swirls without fully losing the layers.

Finish with a mint sprig and a few fresh raspberries. Serve right away.