Shows
In the Kitchen
Campfire Raspberry Lemonade Cocktails
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.
- Level: Easy
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
Share This Recipe
- Level: Easy
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
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.
Looking for Something Else?
Classes You May Also Like
PREMIUM
Alex Guarnaschelli
Pavlova with Raspberries
26m
Easy
CLASS
PREMIUM
Danielle Alex
Gluten-Free Pistachio Raspberry Tea Cakes
17m
Easy
CLASS
PREMIUM
Catherine McCord
Dark Chocolate Waffles with Raspberries and Coconut Whipped Cream
22m
Easy
CLASS
PREMIUM
Megan Mitchell
Gluten-Free Lemon and Crab Pasta
20m
Easy
CLASS
Take a Class on
Food Network Kitchen
Jackie Rothong
Ricotta Fritters with Raspberry Jam
21m
Easy
CLASS
Sebastien Rouxel
Raspberry Macarons
26m
Advanced
CLASS
