Louisiana Cookin'

Sweet Simplicity

Let your creativity run wild with this shaved ice dessert. Whether you’re leaning toward tropical and fruity or citrusy and boozy, it’ll be the talk of your summer soirée.

Lemon-Basil Granita

MAKES ABOUT 5 SERVINGS

1 cup sugar
1 cup water
¼ teaspoon kosher salt
10 to 15 fresh basil leaves
1 cup fresh lemon juice
½ cup cold water
Garnish: lemon

You’re reading a preview, subscribe to read more.

More from Louisiana Cookin'

Louisiana Cookin'2 min read
Recipe Index & Resources
Boudin-Stuffed French Bread 43 Cajun Deviled Eggs 66 Frozen Louisiana Limeade 64 Grilled Oysters with Swamp Butter 47 The Perennial Cooler 93 Stuffed Roasted Sweet Peppers 66 Bananas Foster Icebox Cake 59 Blackberry Cream Puffs 57 Bourbon-Pecan No-Ba
Louisiana Cookin'1 min read
Louisiana Cookin’
EDITORIAL DIRECTOR, FOOD Daniel Schumacher MANAGING EDITOR, FOOD Morgan Crawford Scott FOOD EDITOR Jan Potter FEATURES EDITOR Daniel Dubuisson EDITOR-AT-LARGE Jean-Paul Bourgeois SENIOR COPY EDITOR, FOOD Meg Lundberg EDITORIAL ASSISTANT Kaitlyn Shehe
Louisiana Cookin'1 min read
Big, Bold Flavor
Fried seafood often gets the spotlight when it comes to po’ boys, but when you generously season flaky catfish and pair it with a light, fresh slaw, it’s not only going to hit the spot but also steal the show. Pair it with your favorite pint for the

Related Books & Audiobooks