Louisiana strawberries are the sweetest you can get! We’ve found all kinds of uses for them, but this simple recipe for Strawberry Ice brings us back to sweet afternoons spent enjoying Italian ice.  You can substitute other seasonal fruit for strawberries if you have a hankering for ice at a time when strawberries are not available, just be sure to adjust the amount of sugar to taste.

• 5 cups fresh or frozen unsweetened strawberries, thawed
• 2/3 cup sugar
• 2/3 cup water
• 1/4 cup lemon juice
• fresh mint (optional)

Place the strawberries in a food processor (or blender); cover and process until smooth. In a saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved; cool slightly. Add to blender. Add lemon juice; cover and process until combined.  Pour mixture into your ice cream maker and follow the manufacturer’s directions.  If you don’t have a ice cream maker, pour into an appropriately sized container and freeze for 4 to 6 hours.  Before serving, whip briefly in the blender or food processor. Garnish with fresh mint, if desired, and serve. Originally posted here.

Who could resist this cold treat on a hot New Orleans day? And with fresh Louisiana strawberries no less!

• 5 eggs, beaten
• 1-1/4 cups Karo light corn syrup
• 1/2 cup sugar
• 1/3 cup satsuma juice
• 1/4 cup cane syrup
• 3 tablespoons grated satsuma rind
• 1-1/4 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1 cup chopped pecans
• 1 unbaked 9-inch deep-dish pastry shell
• pecan halves