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Oysters on the Half Shell with Watermelon Jalapeño Sorbet

June 1, 2016
Food & Drink

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
  • 1 Jalapeño
  • Juice of half of a lime
  • 3/4 c. Sugar
  • 1/2 c. Corn Syrup
  • Pinch of Salt


  • 1. Use the freshest, juiciest, tastiest produce you can find.
  • 2. 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.
  • 3. Strain the puree through a fine mesh strainer and measure 4 cups of juice.
  • 4. Return the juice to the blender and add the sugar and corn syrup. Blend on high until sugar is dissolved.
  • 5. 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.
  • 6. 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!