I created this recipe with the express intention to add a massive hit of flavour and textural contrast. It’s refreshing and delicious, and I actually can’t get enough of fresh oysters.
I love them with a squeeze of lemon and and a grinding of black pepper, but this is a little different. The Jalapeño Tabasco adds just enough heat to make it interesting, but if you are a chilli head, you could definitely play around with adding more. The lime somehow works better here than lemon (in my humble opinion), and the cucumber juice is savoury and super refreshing.
The recipe makes enough to garnish about 24 – 34 oysters and was first publishd in Marie Claire Cuisine et Vins Chlorophyll feature
- 1 English cucumber, juiced
- 2 limes, juiced
- ½ tsp Jalapeno Tabasco
- ¼ tsp salt
- Mix all the ingredients together and pour into a small freezer proof container and put in the freezer.
- When the icicles start to form, loosen these with a fork and place back in the freezer. Repeat this two more times every 2 hours.
- Spoon a teaspoon of frozen granita over the shucked oyster and serve on crushed ice.
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