Oysters with grapefruit granita

Recipe from: 13 June 2013

Ingredients 7
Servings 2
Minutes 01:30


Serving Change
  • 24
    oysters - shucked and loosened
  • 1
    ground Sumac
  • freshly ground white pepper
  • crushed ice
  • Granita:
  • 375
    ruby grapefruit juice - freshly squeezed
  • 125
    simple sugar stock syrup


For the granita:

Place a shallow dish in the freezer. Combine the grapefruit juice and the stock syrup in a bowl.

Pour the mixture into the chilled shallow dish and place it back into the freezer.

Rake a fork through the mixture every 20 - 30 minutes until the liquid turns into flaky frozen crystals.

Cover and leave the granita until needed, and remember to rake the for through just before using.

For the oysters:

Fill a large shallow platter or bowl with the crushed ice and arrange the opened oysters on the ice.

Place a small piece of Sumac on each oyster with a spoonful of the granita.

Top each oyster with one turn of freshly ground white pepper and serve immediately with well chilled bubbly.

Tips for enjoying oysters:
1. Have your fish monger open the oysters for you, unless you have all the proper tools and sure knowledge of how it's done.
2. Keep the oysters chilled and enjoy them as soon as possible after opened.
3. Be sure that the meat of the oyster has been loosened from the shell.
4. Enjoy oysters in their 'naked' form and slurp it out of the shell.

Recipe reprinted with permission of chef Geoffrey Murray from Café Z at Pezula hotel and spa.

Check out the Pick n Pay Knysna Oyster Festival details and Hotspots.

Read more on: lucky star


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