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.

Recipe courtesy of Food Network Kitchen

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Total:: 4 hr 20 min
: (includes freezing time)
Active:: 20 min

Level:: Easy

Ingredients

1 cup sugar
1 bunch fresh basil, leaves and stems
2 cups fresh squeezed lemon juice (from about 11 lemons)
1 bag frozen raspberries
Vodka, for serving, optional

Directions

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.

My Private Notes

Name: Campfire Raspberry Lemonade Cocktails
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT4H20M0.000S
Ingredients: 1 cup sugar; 1 bunch fresh basil, leaves and stems; 2 cups fresh squeezed lemon juice (from about 11 lemons); 1 bag frozen raspberries; Vodka, for serving, optional