Cucumber lime jalapeno granita for oysters

Ice cold shavings of lime-cucumber-jalapeno granita goes so well with oysters, especially on hot summer days! I fiddled with the quantities a lot before landing what I think is the perfect balance. Great one to make now and serve tomorrow or even next week. I like that it's something a little bit different but still easy. Impresses everyone!Makes enough for 24 oysters.

View original recipe on recipetineats.com

starterwestern

0

Prep Time: 10 minutes

Total Time: 10 minutes

Servings: 12

Ingredients

1/2 cup cucumber (, peeled, watery seeds removed, diced into ~1cm/1/2" cubes)

1 tsp lime zest

3 tbsp lime juice

2 tsp caster sugar

1 tbsp finely chopped jalapeño (, deseeded (Note 1))

12 - 24 oysters ((Note 2))

Jalapeño slices (, for decoration (optional))

Instructions

Step 1
Granita - Place ingredients in a jug just large enough to fit a stick blender. Blitz until smooth - it should be like a smoothie. Pour in a small container so the depth is no deeper than 3cm / 2.2". Freeze for 6 hours+.
Step 2
Scrape - Use a fork to scrape into shavings (it's not hard). Use immediately or return to freezer until required.
Step 3
Serving - Place oysters on a serving platter. (Note 3)

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