Lemon Verbena Ice for Oysters

Ingredients

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

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    8 calories; 0 grams fat; 0 grams saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 0 grams protein; 2 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

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.
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.