Ingredients
1 can (14 1/2 ounces) diced tomatoes
1/4 cup vodka or aquavit
4 dashes hot sauce, such as Tabasco
1/2 cup plus 2 tablespoons fresh lemon juice
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon freshly ground white pepper
1/4 teaspoon Worcestershire sauce
1 dozen fresh oysters, scrubbed
Fresh horseradish, shaved, for garnish
Celery leaves, for garnish
Preparation
Line an 8-inch square nonreactive baking dish with plastic wrap. Puree tomatoes and juice, vodka, hot sauce, lemon juice, salt, peppers, Worcestershire sauce, and 1/2 cup water in a blender. Pour into prepared baking dish. Chill in freezer, scraping every 30 minutes with fork, until frozen, 2 to 3 hours.
Shuck oysters, leaving them on the half shell. Arrange on a bed of crushed ice. Top each with 1 teaspoon granita, and serve immediately garnished with horseradish and celery leaves.
