This zesty, zingy and fresh granita makes enough for several dozen oysters. So you can use as much or as little depending on how many you are catering for and keep the rest in the freezer for up to 3 months.
- 1 cup freshly squeezed lemon juice, approximately 4 lemons
- 2 tbsp water
- 1 tbsp white wine vinegar
- 2 tsp caster sugar
- ½ tsp freshly ground black pepper
- ½ tsp sea salt flakes
- rock salt, for serving
- small jar salmon roe, for serving
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Freezing time 2 hours
Combine the lemon juice, water, vinegar, sugar, pepper and salt in a bowl and stir until the sugar has dissolved.
Pour into a shallow dish and cover, freeze for 1 hour until slushy. Stir with a fork to break up the ice crystals and then return to the freezer for another hour or until frozen.
Scrap the granita again just before serving.
Place the oysters on a bed of rock salt and top each oyster with ½ teaspoon of granita and a few pearls of salmon roe.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.