Lemon Verbena Ice for Oysters

Name: Lemon Verbena Ice for Oysters
Total time: 6 min
Yield: 4 servings
Ingredients: 1/4 cup fresh lemon verbena leaves, lightly packed (about 2 6-inch sprigs); 1/4 cup seasoned rice wine vinegar (sold in Asian food stores); 2 tablespoons water; 1 teaspoon chopped shallot; Dash Tabasco; 6 grinds black pepper

Recipe from Jerry Traunfeld

Adapted by Suzanne Hamlin

Total Time: 6 minutes
Rating: (0)
Comments: Read comments

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Ingredients

Yield:4 servings

¼cup fresh lemon verbena leaves, lightly packed (about 2 6-inch sprigs)
¼cup seasoned rice wine vinegar (sold in Asian food stores)
2tablespoons water
1teaspoon chopped shallot
Dash Tabasco
6grinds black pepper

Ingredient Substitution Guide

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Preparation

Step 1
Put all the ingredients in a blender (not a food processor); blend on high speed for several minutes. Strain mixture through a fine sieve, pressing any solids dry with the back of a spoon. Pour it into a small container and freeze until solid, about 6 hours.
Step 2
To serve, scrape the ice lightly with a soup spoon to create a flaky texture similar to that of a granite. Serve immediately alongside or atop 20 to 24 freshly shucked oysters on the half shell.