French Cider Mignonette Oysters & Tito’s Tabasco Sorbet

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On a recent dinner out with a friend Mike -- oysters were the appetizers and we got into a discussion about how he was a server in a restaurant that served a tabasco sorbet with them...so lo and behold in this day and age of the internet I found the recipe he was referring to. This was a fun presentation and with the Mignonette the sorbet was a nice balance.


 Tito’s Tabasco Sorbet
ingredients::
  • 1/3 cup granulated sugar
  • 1/3 cup water
  • 1-1/2 cups tomato juice
  • 2 Tbsp. Tito’s vodka (or 1 ounce)
  • juice of 1 lime
  • 2 Tbsp. TABASCO® Brand Pepper Sauce
method::
Create a simple syrup by bringing the sugar and water to a boil until the sugar dissolves. Remove from the stove and cool. Add the syrup, tomato juice, vodka, lime juice, and Tabasco in a blender and blend until combined.
If you have an ice cream machine, pour the mixture into it the machine and follow the instructions for sorbet.
If you don’t have an ice cream machine (like me), line a rimmed cookie sheet, pie plate or small casserole dish with wax or parchment paper. Pour the puree on the lined sheet or dish and freeze until set. Break the frozen puree into pieces and blend again in the blender. Freeze mixture again on the cookie sheet and repeat the blending process. Freeze and blend again for a smooth consistency.  This process takes roughly a day.
French Cider Mignonette Oysters
ingredients::
• 12 oysters on the half shell
• 1 cup French Cider, such as Etienne Dupont Cidre Bouche Brut de Normandie
• 1 Tbs or ½ cipollini, peeled and finely minced
• 1 Tbs or 1/8 cucumber, finely minced
• 1 Tbs or 1/8 red bell pepper, finely minced
• 1 tsp granulated sugar
• Generous pinch, ground black pepper
• ½ Tbsp. chopped fresh Tarragon
method::
In a small mixing bowl, combine the cider beer, cipollini, cucumber, red bell pepper, sugar, and pepper. Cover and refrigerate, for at least an hour. When ready to serve, remove mignonette from refrigerator and stir in fresh Tarragon.
plate::
To serve, spoon mignonette over each oyster. Using a melon baller, dollop the Oyster with the Tabasco Sorbet.
Makes 6

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