Granita for oysters – so good!
I feel like people think that “granita” is a fancy dish that’s difficult to make. But it’s actually not. It is literally flavoured liquid that’s frozen then scraped into shavings using a fork. You see it used for dessert, palette cleanses, garnishes and sides for savoury courses. In this recipe, I’m using it as a topping to serve oysters. Not a mind-blowing original idea I’ve come up with, this is something you’d see here and there on the menu of trendy bistros throughout summer. It’s easy to make – literally just a 10 second stick blender blitz, freeze, scrape, then pile onto oysters. And the nice thing is that you can make it well ahead then just pull it out when you need it!
Ingredients for Cucumber Lime Jalapeno Granita for oysters
Here’s what you need to make this:
Cucumber – We need half a cup of the flesh only. So, peel the skin off, scrape the watery seeds out then chop the flesh. Why remove the skin? Because it leaves tough little dark green spots throughout the granita. And the watery centre dilutes the cucumber flavour, not to mention the pesky seeds. Jalapeno – Adds a subtle hint of background spice into the granita. It’s not a spicy granita. Freezing actually dulls the spiciness of jalapeno. Lime – The zest for lime flavour and juice for fresh limey tang. Sugar – To balance the flavours. I tried without, and I thought it was too sharp.
How to make Lime Cucumber Jalapeño Granita for oysters
No video today, because I’m in the throes of last minute Christmas madness and this is a simple recipe so I figure you’ll survive! 🙂 Also, I shared 2 more oyster recipes today – see them here. This one’s made for a summer Christmas, dedicated to fellow Aussies. I hope you love it! – Nagi x
Life of Dozer
Dozer’s doing pretty well this Christmas season! Some homemade treats he received today from Mrs C’s (my chilli crisp source 😊), made by Mrs C herself! Pretty cool!
