Oysters on the Half-Shell with Grapefruit Granita
This sparkling, vodka-laced granita has a peppery kick that sets off the briny sweetness of a good West Coast oyster. Prep Time: 15 minutes, plus 3 hours of freezing time. Notes: You can make granita up to 3 days ahead. Re-rake with fork before serving. Also, if you're serving the oysters on a buffet, serve on crushed ice with the granita in a bowl alongside, also on ice.
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- Calories: 12
- Calories from fat: 25%
- Protein: 0.8g
- Fat: 0.3g
- Saturated fat: 0.1g
- Carbohydrate: 1.3g
- Fiber: 0.0g
- Sodium: 13mg
- Cholesterol: 6.2mg
- 1 cup fresh grapefruit juice (from 1 or 2 large grapefruit, preferably pink)
- 3 tablespoons Champagne vinegar
- 1/2 tablespoon sugar dissolved in 1/2 tbsp. hot water
- 1/2 tablespoon vodka
- 1/2 teaspoon finely chopped tarragon
- 1/2 teaspoon chopped flat-leaf parsley
- 1/2 teaspoon freshly ground black pepper
- Rock salt or crushed ice (see Notes)
- 3 dozen chilled small to medium oysters on the half-shell
- 1. Combine all ingredients except rock salt and oysters, pour into a loaf pan (to a depth of about 1 in.), and freeze 1 hour. Rake and crush mixture with the tines of a fork and freeze for another hour. Rake and crush mixture again and freeze 1 hour more.
- 2. Spread rock salt on a platter. Rake and crush granita a final time into fine crystals. Set oysters in place and top each with a spoonful of granita.
- Note: Nutritional analysis is per serving.
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Oysters on the Half-Shell with Grapefruit Granita Recipe at a Glance
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