Oysters with Watermelon & Lime Granita
Nothing says summer like watermelon & bubbles! Try these freshly shucked oysters with zingy granita, served with Graham Beck Brut NV Magnum.
- Serves: 4-6 |
- Prep Time : 10 mins |
- Cook Time : 0 mins
200 g fresh watermelon flesh, deseeded as much as possible
zest and juice of 1 lime
12 fresh shucked oysters
micro herbs (optional)
Place the watermelon into a blender and blitz until it is liquid. Strain the watermelon through a fine sieve to remove the pulp. Add the sugar, lime zest and juice to the strained watermelon juice and stir until the sugar has completely dissolved. Pour into a freezer-safe dish and place uncovered into the freezer. Stir the mixture twice during the first 2 hours of the freezing process to break up the ice crystals, then leave overnight to freeze to solid.
Arrange the shucked oysters onto a serving platter. Use a fork to scrape the granita into fine shavings then place a generous teaspoon on top of each oyster. Top with a pinch of chilli flakes, lime zest and micro greens if using. Serve immediately.