Oysters on the Half Shell with Emeril's Hot Sauce Sorbet

Total Time:
2 hr 30 min
Prep:
2 hr 30 min

Yield:
2 cups of sorbet

Ingredients
  • 1 (8-ounce) can tomato sauce
  • 1/4 cup Emeril's Hot Sauce
  • 3 tablespoons chopped green bell pepper
  • 3 tablespoons chopped celery
  • 2 tablespoons lemon juice
  • 1 teaspoon Worcestershire sauce
  • 6 oysters per person, as needed
Directions
  • Place all the ingredients in a blender and mix on high speed for 1 minute. Place the tomato mixture into an airtight container and chill for at least 2 hours, then pour into an ice cream maker, and freeze according to manufacturer's instructions.

  • Serve on top of raw oysters on the half shell.


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