Refreshing iced coffee with raspberries combines the intense aroma of freshly brewed espresso with the tart, juicy raspberries — a light, summer offering in a modern Polish style. The raspberries add freshness and a beautiful pink-carmine color that elegantly intertwines with the dark color of the coffee. The drink can be served as a dessert beverage after a meal, a drink for a summer gathering, or as an alternative to classic iced coffee on a hot day. Flavor notes: the coffee provides bitterness and depth, the raspberries introduce acidity and fruity freshness, milk softens the overall taste, and optional cream or sugar allows for adjusting sweetness and creaminess. The given proportions are for 2 servings.
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Prepare the utensils and tools: two tall glasses (about 300-350 ml each), a cocktail shaker or a jar with a lid, a small bowl, a fruit muddler or spoon, a strainer (optional), bar spoon. Make sure the milk is chilled, the ice cubes are frozen, and the raspberries are washed and gently dried with a paper towel.
Brew espresso: prepare 2 single shots of espresso (a total of about 120 ml). If you are using an automatic machine, select the espresso option; if you have a portafilter machine, tamp 16-18 g of freshly ground coffee and brew. If you don't have a machine, brew strong drip coffee at a ratio of about 1:12 (e.g. 12 g of coffee to 150 ml of water) and let it sit for a moment to cool down.
Place the raspberries (160 g) in a small bowl. If you are using sugar (optional), add it now (20 g). Mash the raspberries with a pestle or the end of a wooden spoon for 1–2 minutes until they start to release juice and a pulp forms. If you prefer a seedless drink, strain the pulp through a fine sieve into another bowl, pressing with a spoon until only clear liquid remains.
In a shaker or jar, add ice cubes (about 100 g per serving, a total of 200 g), pour in the prepared espresso (120 ml), add raspberry puree (whole or strained), and pour in the milk (200 ml). Seal tightly and shake vigorously for 15–20 seconds — the goal is to quickly chill the drink, gently froth the milk, and combine the flavors. After shaking, the drink should be cold, slightly frothy, and have an even color with pink streaks from the raspberries.
Pour the drink into two tall glasses filled with ice cubes (you can strain the drink through a sieve if you want to remove larger pieces of fruit). If you are using cream (optional), whip it briefly until stiff (about 30–60 seconds with a hand mixer or whisk) and spoon it on top of each serving. Garnish with a few fresh raspberries and a mint leaf, if you have them.
Adjust the sweetness: taste the drink before adding the cream. If it is too sour, add a little sugar or a teaspoon of honey to the shaker and shake again. For a more intense raspberry flavor, use half of the raspberries as puree and half as a garnish on top.
In the frozen coffee version with fruits, it is worth drawing inspiration from the Polish tradition of using fresh seasonal fruits — in summer, raspberries were often combined with cheeses and drinks, and pairing them with coffee is a modern twist known in cafes for several seasons.
Serve immediately after preparation, preferably in chilled glasses. For visual effect, you can first pour in raspberry puree, then slowly add coffee or milk to achieve a layered effect before gently mixing.
It is best to consume the prepared drink immediately — after a few hours, the ice will dilute the flavor, and the raspberries may sink. Store the raspberry puree in the refrigerator for up to 24 hours in an airtight container; you can brew the espresso in advance and chill it for up to 2 hours.
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