Recipe courtesy of Food Network Kitchen

Campfire Raspberry Lemonade Cocktails

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Not only is this refreshing cocktail simple to serve up at a campsite, but the lemonade ice cubes also double as an ice pack in your cooler.
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  • Level: Easy
  • Total: 4 hr 20 min (includes freezing time)
  • Active: 20 min
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Ingredients

Directions

Special equipment:
3 ice cube trays, a tall pitcher
  1. 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.
  2. 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. 
  3. Pop the lemonade ice cubes into a large re-sealable plastic bag (freeze for up to 1 week). 
  4. 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.
  5. 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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