Oysters with Lemon Sorbet with Candied Zest Garnished with Aleppo Pepper
2 dozen of the briniest plumpest oysters you can find
1 pint of Sorbabes Lemon Sorbet with Candied Zest
A few pinches of Aleppo pepper flakes
Crushed Ice
Carefully open oysters without spilling their brine. Check out this video for a foolproof way to open an oyster.
I like to flip the oyster meat in the shell after you remove it from the bottom shell. Spencer Belzaire the chef at L&E Oyster Bar in LA taught me this trick. It’s the oysters’ most beautiful side.
Lay them on a bed of crushed ice (you can take ice cubes and pulse them in your Vitamix)
Use two spoons to make ½ teaspoon quenelles of lemon sorbet for each oyster. Don’t fret, the perfect quenelle can be easy with a little practice.
Garnish with Aleppo pepper flakes.
Serve immediately.