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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Campfire Raspberry Lemonade Cocktails
Total:
4 hr 20 min
(includes freezing time)
Active:
20 min
Level:
Easy
Total:
4 hr 20 min
(includes freezing time)
Active:
20 min
Level:
Easy

Ingredients

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. 

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