Special equipment: 3 ice cube trays, a tall pitcher
Boil the sugar with 1/2 cup water in a small saucepan over medium-high heat until the sugar dissolves, about 5 minutes. Add the basil to the syrup and let sit for 5 minutes.
Strain the basil syrup into a small pitcher and discard the basil. Whisk the lemon juice into basil syrup. Pour the mixture into 3 ice cube trays and freeze until solid, about 4 hours.
Pop the lemonade ice cubes into a large re-sealable plastic bag (freeze for up to 1 week).
When ready to serve, add the lemonade ice cubes, frozen raspberries and water to a tall pitcher. Stir until evenly mixed. Top with vodka, if using.
For camping: Pack the lemonade ice cubes and frozen raspberries in a cooler. Be sure to pack the remaining ingredients and a tall pitcher.
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