Ingredients

• 1/3 cup Tabasco sauce
• 1 1/2 tablespoons Simple Syrup (See cooks' note)
• 1/3 cup prepared horseradish
• 1/4 cup champagne vinegar
• 2 tablespoons Simple Syrup (See cooks' note)
• 1/2 medium red onion (1 cup sliced)
• 1/2 cup rice wine vinegar
• 1/3 cup Simple Syrup (See cooks' note)

Instructions

1. Pour Tabasco, simple syrup, and 1/2 cup water into a blender and blend until smooth. Pour into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
2. Place horseradish, vinegar, simple syrup, and 1/2 cup water into a blender and blend until smooth. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 cup.
3. Peel, halve, and very thinly slice red onion. Place in a 1 quart heat-proof container. In a medium pot over medium-high heat, combine vinegar, sugar and 1 cup water. Bring to boil, stir to dissolve sugar, and pour over onion slices. Let stand at room temp until cool. Refrigerate until thoroughly chilled, 10 minutes. Strain liquid into a 2 cup container and freeze overnight. A shallow container will flake more easily. Reserve pickled red onion for another use. Once frozen, flake with a fork and serve alongside raw oysters. Makes 1 1/2 cups.