Cherry Blossom & Rosemary Ice coffee

‘The sky has turned into a pink bloom as the cherry trees open their petals’

The cherry trees have sprung their petals open this week and are in a soft pink bloom. Every year, their beauty tends to makes you stop as they cast a blush blanket into the sky. The 11 peonies represent our 11th anniversary, that I received from my hubby, so we decided to take a morning walk in the cherry tree park. The blossom of a cherry tree is so short-lived, maybe their rarity makes them even more sacred. They represent fragility and the beauty of life and since we are living amongst such uncertain times, their symbolism seems even more touching. Cherry trees are a visual reminder of how precious and precarious life can be and it’s good to take it all in as Spring starts to blooms. Spring, also brings along ice coffee and this morning, we started our day with a sweet rosemary coffee concoction.

I came across some iced coffee recipes a few backs and the one with rosemary syrup sounded interesting enough to try. You would never think to pair the two together, but actually the mild hint of rosemary syrup in the background, tastes quite elegant. Now that that days are slowly getting warmer, iced coffee consumption is on an increase as well. Maybe this is something for you to try too this weekend?

Make the Rosemary syrup

  • ½ cup brown sugar
  • ½ cup water
  • 2 few twigs of Rosemary
  • A few drops of vanilla extract (optional)

In a small pot, bring the water and sugar into a boil. Add the rosemary and vanilla and let it gently simmer for about 5minutes. Allow the sugar to dissolve and pour the syrup into a heat-proof glass jar. Let the rosemary steep in the syrup for a few hours before removing it.

To make the iced coffee, add some ice cubes into a glass, add a shot of espresso and pour any milk of choice on top. Drizzle some rosemary on top and stir.

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