Why simply squeeze lemon on your oysters when you can top them with a little pile of lemon ice that will softly melt over all? The ice will keep in the freezer for a week. I served these with Pascal Doquet Blanc de Blancs Champagne from The Wine Spot.
- 1/2 cup water
- 1/3 cup lemon juice
- 2 tablespoons sugar
- Zest of one half lemon
- 24 oysters, top shells removed
Combine water, lemon juice, and sugar in a small saucepan. Bring to a boil and stir until sugar is dissolved. Stir in zest. Place in a shallow container and freeze overnight. To serve, place oysters in a bed of ice. Remove lemon ice from freezer and flake with a fork. Top each oyster with a small mound and serve with Champagne.