Chilled Kumamoto Oysters with Cucumber Ginger Granita

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Total Time:
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Prep:
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Inactive Prep:
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Cook:
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Yield:
2 servings

Ingredients

  • 24 Kumamoto oysters
  • 2 lemons
  • 1/2-cup dried seaweed
  • crushed ice
  • black and white sesame seeds
  • For Granita:
  • 2 English cucumbers
  • 3 cups water
  • 1 cup sugar
  • 1 oz. ginger, peeled and crushed
  • juice from half a lime
  • salt and pepper
    • Directions

      Make a simple syrup by boiling sugar, water and ginger. Remove and chill. Peel and chop cucumber and puree in blender with strained, chilled syrup until smooth. Strain puree through a chinois and place in a metal pan and put in freezer.

      With a fork, scrape granita around all edges and mix well every 30 minutes until it reaches icy consistency. Season to taste with lime juice and salt and pepper.

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