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 |
| 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
Instructions
- 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.
Reviews
wish the recipe told you the amount of water to add to the pitcher as i made and am getting ready to serve and hope my ratio works well
Yummy!!