The great thing about this recipe is that if you aren't into spicy, you can substitute the habanero tomatoes with a can of regular diced tomatoes and still experience the awesomeness! Also, if you don't have an ice cream maker, you can use the same recipe but freeze the Bloody Mary mixture in a baking dish and scrape it as if you are making a granita. It will just take a lot longer.
Step 1: Ingredients
Spicy Bloody Mary Sorbet
1 can Rotel Diced Tomatoes w/ Habaneros
1/4 cup vodka
1/2 cup freshly squeezed lemon juice
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
Horseradish & Celery Leaves for Garnish
2 dozen oysters
Step 2: Spicy Bloody Mary Sorbet
Place mixture in your ice cream maker according to your manufactures directions. I have a Cuisinart. 1.5 quart ice cream maker. The process time for my sorbet took about 30 minutes.
Place sorbet in freezer until ready to use.
If you don't have an ice cream maker, you can still make this recipe. Just place Spicy Mary mixture into a baking dish and place in freezer. Scrape mixture with a fork every 30 min or so until frozen. The texture will be almost the same as the sorbet, just a bit icier.
Step 3: Shuck Oysters
Keep oysters on ice and in refrigerator until ready to use. *** They need to breathe, so do not put them in a sealed container ***.
It's best to have an oyster knife. Oysters have two sides. Top & Bottom. Hold the oyster in your hand, in an old towel or cloth, to protect yourself, with the bottom side down in the palm of protected hand. The narrow hinge part of the oyster should face your other hand. Take the tip of the knife and insert it in the point of the oyster where it hinges. Rotate knife back and forth, while applying good amount of pressure, careful not to slip and injure your hand. If you do this right, you should feel the point of the knife, slip between the bottom and top portions of the shell. The shell with start to separate. Continue working the point between the top and bottom of the shell, until you can get the knife far enough into the shell, about 1/4 '' to pry it open. Applying pressure, pry the oyster open slightly, just enough so you can slip oyster knife around perimeter. Now working with the edge of the knife, push it around to separate top and bottom of shell.
Discard top shell and gently remove any broken bits of shell form bottom. Slide the knife underneath the meaty part of the oyster to completely separate from the shell, making it easy to eat.
Step 4: Enjoy!