When people think of pink lemonade, they often picture childhood memories: sidewalk stands, hot summer afternoons, and eager entrepreneurship. For me, however, that image is complicated. A sip of store-bought pink lemonade—Minute Maid with too much red dye—takes me back to college nights, cheap vodka, off-floor make-outs, and occasionally regrettable mornings.
Throughout my college years I struggled to reconcile two sides of myself: the party girl and the devoted musical theater nerd. Freshman year was especially chaotic as I tried to keep up both drinking and rehearsing. Thankfully, my friends accepted that I was often in rehearsal until late when they were already pre-gaming in the dorms.
The compromise that got me through those weeks was simple: a bottle of vodka mixed with pink lemonade.
On our campus Wednesday night was unofficially party night. Every Wednesday, my friend Kate—an enduring champion of friendship—would meet me at the theater stage door with a vending-machine Minute Maid and a measure of vodka already mixed. She’d hand it to me and say, “Come on, let’s go.” We’d walk down to the river, finish the bottle before we reached the bar, slip into line, and the night would start. Thanks to that vodka-pink-lemonade combo, nights often ended in less-than-graceful ways.
By sophomore year I learned a few rules the hard way. First: never enroll in a class that meets at 9 a.m. on a Thursday. Second: vodka lemonade from a vending machine is rarely a good idea.
Over time the party persona faded and my theater-nerd side took precedence. I started trying to reclaim pink lemonade as a pleasant childhood memory from before the college parties. But the store-bought pink lemonade still reminded me of hangovers and nausea, so I began making my own.
This version gets its pink hue and fresh flavor from roasted raspberries, and fresh basil gives it a bright, summery finish. It’s simple to prepare, fridge-friendly, and versatile—perfect for serving to kids at a neighborhood stand or mixing with a splash of vodka or gin if you’re feeling nostalgic. Keep a pitcher on hand for warm afternoons, garnish with basil, and enjoy.
Drink up!
Xo
Phoebe
Raspberry-Basil Pink Lemonade
print recipe
Ingredients
- 2 pints fresh raspberries
- 1 cup sugar
- 3 cups water
- 8 lemons zested and juiced
- 10 basil leaves plus more for garnish
Instructions
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Preheat the oven to 375°F (190°C).
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Arrange the raspberries on a parchment-lined baking sheet and roast for about 15 minutes, shaking the pan once halfway through, until the berries are soft and beginning to release their juices.
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In a small saucepan, combine the sugar, lemon zest, basil, and 1 cup of water over medium heat. Bring to a simmer, then remove from the heat and let the mixture steep for at least 10 minutes or up to an hour. Discard the basil leaves.
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Puree the roasted raspberries with the basil-infused simple syrup, lemon juice, and the remaining water in a blender until smooth and frothy. Strain the mixture through a fine-mesh sieve to remove seeds.
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Taste and add more water if you prefer a lighter flavor. Keep in mind ice will dilute the drink; if you plan to mix it with spirits, you may want to keep it slightly concentrated.
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Transfer the lemonade to a pitcher over ice, garnish with fresh basil leaves, and serve.
If you make this, tag @phoebelapine and #feedmephoebe – I’d love to see it!