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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Credit: Lisa Romerein; Valerie Aikman-Smith

Recipe Summary test

Yield:
Makes about 2 cups; 36 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

12 calories; calories from fat 25%; protein 0.8g; fat 0.3g; saturated fat 0.1g; carbohydrates 1.3g; sodium 13mg; cholesterol 6.2mg.
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