Herb Granita for Oysters
This spirited topping takes us into oyster season in style. Punched up with parsley and basil, it makes use of vodka and lemon, rather than the vinegar of a standard mignonette (we found that the alcohol actually helped it freeze properly, honest). The fine ice crystals in the herbaceous granita are a cool complement for […]
Ingredients
- 1/4 cup (10 g) flat-leaf parsley
- 1/4 cup (10 g) fresh basil
- 1/4 cup (60 ml) vodka
- 1/4 cup (60 ml) lemon juice
- 1 tbsp (15 ml) white cane syrup
- 1/4 tsp (1 ml) jalapeño Tabasco sauce (optional)
- 2 cups (500 ml) ice cubes
Instructions
- In a blender, purée all of the ingredients until smooth. Pour into a glass dish about 8 inches (20 cm) square. Cover and place in the freezer for 6 hours or until completely frozen.
- Using a fork, grate the surface of the granita to break it into crystals.
- Serve immediately as a garnish for fresh oysters.
This spirited topping takes us into oyster season in style. Punched up with parsley and basil, it makes use of vodka and lemon, rather than the vinegar of a standard mignonette (we found that the alcohol actually helped it freeze properly, honest). The fine ice crystals in the herbaceous granita are a cool complement for a slurp of ocean goodness.