Oysters On The Half Shell With Emeril's Hot Sauce Sorbet

Recipe Ingredients

1		Tomato sauce - (8 oz)
1/4 cup	59ml	Emeril's Hot Sauce - see recipe
3 tablespoons	45ml	Chopped green bell pepper
3 tablespoons	45ml	Chopped celery
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Worcestershire sauce
6		Oysters per person - as needed

Recipe Instructions

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.

This recipe yields 2 cups of sorbet.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - (Show # EE-2A32) - from the - TV FOOD NETWORK

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