This Cucumber Lime Jalapeno Granita for oysters is summer perfection!
I can eat a lot of this.
Granita for oysters so good!
Prevent screen from sleeping
I feel like people think that granita is a fancy dish thats difficult to make.
But its actually not.
It is literally flavoured liquid thats 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, Im using it as a topping to serve oysters.
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.
Its 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.
Freeze for 6 hours until fully frozen, scrape with a fork to create shavings.
Then spoon onto oysters.
Be generous, pile it high!
Also, I shared 2 more oyster recipes today see themhere.
This ones made for a summer Christmas, dedicated to fellow Aussies.
I hope you love it!
Prevent screen from sleeping
