It’s hot here this summer but I still yearn for a cup of coffee midday – after my 
morning pick-me-up. I tried this recipe with the last grounds of a gingerbread flavored coffee a friend sent to me for Christmas. The ginger still has a snap, and without the heat, it’s a tasty summer brew. Try it with your favorite flavored coffee and let me know how it works out for you.
Recipe
- Combine 1 1/2 heaping cups of ground coffee with
- 4 cups room temperature water in a glass container.
- Let sit at room temperature for 12 hours.
- Strain through a mesh strainer lined with a coffee filter.
Yield: 2 1/1 cups syrup. Keep in refrigerator up to 2 weeks.
To serve and enjoy: Combine 1/2 cup or less of the coffee base syrup with equal parts of water or milk. Pour over ice.
Potpourri with Rosemarie 