Iced coffee is one of my favourite things about summer.  Yes, I know you can have it anytime, but drinking that cool sweet coffee on a hot sunny day, well there’s just nothing better.  One problem with iced coffee can be that since there’s no heat, the sugar doesn’t dissolve as easily.

You can add the sugar to the hot coffee before it’s cool, but not everyone likes sweet coffee and I find that it brings out the acidity in the coffee a little too much.  My trick is to make a simple syrup.  Mix 1 part water with 1-3 parts sugar, 1 tbps corn syrup, bring to a boil (you can also add a vanilla bean for even more yummminess), cool it down, and you’re in business.

We keep ours in a squeeze bottle for extra convenience.  The corn syrup is an invert sugar, which prevents the syrup from crystallizing when cool.

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