Oysters on the Half Shell with Watermelon Jalapeño Sorbet
By Brooklyn Baking Barons, Tony Lanuza and Chris Poeschl in support of EAT (RED) SAVE LIVES.
12 Oysters, preferably an East Coast variety like Blue Point or Chincoteague
2.5-3 pounds of watermelon, about 6c. cubed
Juice of half of a lime
3/4 c. Sugar
1/2 c. Corn Syrup
Pinch of Salt
Use the freshest, juiciest, tastiest produce you can find.
In a blender, puree the watermelon, jalapeño (with seeds), lime juice, and salt. Though not necessary, the flavors will intensify if the puree is left to sit in the fridge overnight.
Strain the puree through a fine mesh strainer and measure 4 cups of juice.
Return the juice to the blender and add the sugar and corn syrup. Blend on high until sugar is dissolved.
Using an ice cream maker, freeze the mixture according to the manufacturer’s directions. Transfer to a shallow container and allow to firm up in the freezer.
When the sorbet is firm yet scoopable, shuck the oysters. Using a melon baller, scoop 12 sorbet ‘pearls’ and place on top of the oysters. Serve immediately on crushed ice. They’re great with tequila!