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Oysters On The Half Shell With Emerilís Hot Sauce Sorbet

  • Yield: Approximately 2 cups of sorbet


  • 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


  • 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.