Rhuberry Basil Pink Lemonade Recipes

Steps:

• Combine one 12-ounce can thawed frozen pink lemonade concentrate, 1/2 cup water and 12 torn basil leaves in a medium skillet; cook over medium-high heat until syrupy, about 10 minutes. Stir in 8 more torn basil leaves; let cool, then strain. Add seltzer.
• For each drink, combine 2 to 4 tablespoons flavored syrup with 1 cup cold seltzer in an ice-filled glass.

Steps:

• Place the club soda, cranberry juice, vodka, lemonade powder, no-calorie sweetener, and lemon juice in a pitcher and stir well.
• Serve over ice. Garnish with lemon slices, if using, and enjoy!

Steps:

• Place the lemon juice, sugar, ice, water, and grenadine in a blender and process until completely smooth. Place a cherry in the bottom of 6 glasses and pour the lemon juice mixture in the glass. Serve.

Steps:

• Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear. Remove from heat and stir in the lemon juice. Pour 7 cups of cool water and ice into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a 'hot pink' color.

Steps:

• Place all ingredients in a glass and muddle to infuse flavors.
• Strain and serve.
• Enjoy!