Lemon Verbena Ice for Oysters

• 1/4 cup fresh lemon verbena leaves, lightly packed (about 2 6-inch sprigs)
• 1/4 cup seasoned rice wine vinegar (sold in Asian food stores)
• 2 tablespoons water
• 1 teaspoon chopped shallot
• Dash Tabasco
• 6 grinds black pepper

1. Put all the ingredients in a blender (not a food processor); blend on high speed for several minutes.
2. Strain mixture through a fine sieve, pressing any solids dry with the back of a spoon.
3. Pour it into a small container and freeze until solid, about 6 hours.
4. To serve, scrape the ice lightly with a soup spoon to create a flaky texture similar to that of a granite.
5. Serve immediately alongside or atop 20 to 24 freshly shucked oysters on the half shell.

lemon verbena leaves, rice wine vinegar, water, shallot, tabasco, black pepper

Taken from cooking.nytimes.com/recipes/5098 (may not work)