Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
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.
- Level: Easy
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
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- Level: Easy
- Total: 4 hr 20 min (includes freezing time)
- Active: 20 min
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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