Lemon Verbena Ice for Oysters
- Total Time
- 6 minutes
- Rating
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Ingredients
- 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
Nutritional analysis per serving (4 servings)
42 calories; 0 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 2 grams protein; 7 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes