Oysters on the Half Shell with Emerilís Hot Sauce Sorbet

Ingredients

1 8-ounce can tomato sauce
1/4 cup Emerilís Hot Sauce
3 tablespoons chopped green bell
3 tablespoons chopped celery
2 tablespoons lemon juice
1 teaspoon Worcestershire sauce

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.

Yield: Approximately 2 cups of sorbet