LEMON VERBENA ICE FOR OYSTERS

Lemon Verbena Ice for Oysters image

Provided by Suzanne Hamlin

Time 6m

Yield 4 servings

Number Of Ingredients 6

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1/4 cup fresh lemon verbena leaves, lightly packed (about 2 6-inch sprigs)
1/4 cup seasoned rice wine vinegar (sold in Asian food stores)
2 tablespoons water
1 teaspoon chopped shallot
Dash Tabasco
6 grinds black pepper

Steps:

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.
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.