Ingredients
- For the Granita:
- ½ cup cucumber (peeled, watery seeds removed, diced into ~1cm/½” cubes)
- 1 tsp lime zest
- 3 tbsp lime juice
- 2 tsp caster sugar
- 1 tbsp finely chopped jalapeño (deseeded)
- For Serving:
- 12 – 24 oysters
- Jalapeño slices (optional, for decoration)
Instructions
- Make the Granita: Place the cucumber, lime zest, lime juice, sugar, and chopped jalapeño into a jug just large enough to fit a stick blender. Blitz until smooth – it should have a smoothie-like consistency.
- Freeze the Mixture: Pour the mixture into a small container, making sure the depth of the liquid is no deeper than 3 cm / 2.2 inches. Freeze for at least 6 hours.
- Scrape the Granita: Once frozen, use a fork to scrape the mixture into ice shavings. It should be easy to do. Use immediately or return to the freezer until needed.
- Serve: Place your oysters on a serving platter (typically served on a bed of ice or rock salt to keep them cold). Spoon the lime-cucumber-jalapeño granita over the oysters just before serving. Optionally, garnish with extra jalapeño slices for decoration.
Notes
- Jalapeño: This amount provides a subtle hint of spice, but it’s not too hot. Freezing dulls the heat from the jalapeño.
- Oysters: Both Sydney Rock (smaller, stronger flavor) and Pacific (fleshier, cleaner flavor) oysters work well. You can also use other varieties depending on what’s available.
- Serving Tip: Oysters are often served on a bed of ice at restaurants, but rock salt or leafy greens like watercress or kale also work well as a base to keep the oysters stable.
- Storage: Leftovers can be stored in the freezer for up to a month (either scraped or unscraped).
- Prep Time: 10 minutes
- Cook Time: undefined
- Category: Starter
- Method: Frozen
- Cuisine: Western
- Diet: Vegetarian
Nutrition
- Serving Size: 1 oyster with granita
- Calories: 20
- Sugar: 3g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
