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Lemon Pepper Vodka Granita For Oysters On The Half Shell

  • Yield: About 4 cups, 6 to 8 servings


  • 1 cup sugar
  • 2 tablespoons fresh thyme or lemon-thyme leaves
  • 4 teaspoons finely grated lemon zest (from about 4 lemons) plus 3/4 cup freshly squeezed lemon juice
  • 1 teaspoon freshly ground black pepper
  • 3/4 cup lemon vodka
  • 1/4 teaspoon salt
  • 36 oysters
  • 2 jalapenos, thinly sliced on mandoline, for garnish


  • Place sugar, thyme, and zest in a food processor or blender and pulse until thyme is finely ground, about 1 minute. Transfer mixture to a medium bowl and add pepper, 2 cups water, lemon juice, vodka, and salt and whisk to combine. Let mixture stand until sugar and salt have dissolved, stirring occasionally, up to 10 minutes.
  • Pour mixture into a 9-inch square metal baking pan and place it in the freezer. Stir mixture, pulling a fork back and forth through it, every 45 minutes or so for 4 hours or until frozen. The mixture will become fluffy and icy.
  • Shuck oysters and serve with small scoops of granita spooned on top. Garnish with a slice of jalapeno.