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My family is lucky enough to live only 15 min away from our local oyster farm (Buck Bay Oyster Farm). The Pacific Northwest is home to some of the finest oysters around. I prefer my oysters raw with an acidic mignonette, but this time I was craving for the tomato base of cocktail sauce but without the cloyingly thick sauce. I decided to do a riff on the classic Bloody Mary, but in a sorbet form. The sorbet was supremely spicy, yet still allowed the subtle taste of the oysters to shine through on the palette. With great-tasting oysters (usually at $1 or more a piece), you don't want to smother them with sauce. You just need a dash of flavor to complement the natural ocean-brightness of the oyster.
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.
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.
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Signing UpStep 1Ingredients
This recipe yields about 3 cups. This is way more than you will need for 2 dozen oysters, but you can freeze the leftovers and it will last well over a month.
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
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
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They're hard to find for me (middle of the country, not near the sea)
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