For The Granita:
Place the sugar and water in a small pot over a low heat, stir until the sugar has dissolved, increase the heat and boil for 10 minutes, remove from heat and allow to cool completely.
Stir the grapefruit juice together with the sugar syrup and pour into a shallow freezer dish (we used a small metal baking pan). Place in the freezer and allow mixture to cool until almost frozen solid, about 3 hours. Remove from freezer and, using a fork, scrape until mixture is broken up and resembles finely crushed ice.
Return to freezer and freeze for another hour, repeat this process and freeze until ready to serve.
For The Pomegranate Jelly:
Place 1/3 cup pomegranate juice in a teacup, sprinkle over gelatine and set aside for 5 minutes.
Place the remaining pomegranate juice in small pot and heat gently, add the gelatine mixture and stir to dissolve.
Pour the mixture into a small shallow dish and place in the fridge until set, about 3 to 4 hours. Remove and cut out desired shapes.
Place the shucked oysters onto a bed of crushed ice, serve with pomegranate jelly shapes and granita, garnish with pomegranate rubies.
Words and image: Fairlady
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