Cucumber Lime Jalapeño Granita for Oysters

Elevate your oyster experience with this refreshing Cucumber Lime Jalapeño Granita, perfect for sizzling summer days! This icy, tangy topping combines the cool crispness of cucumber, zesty lime, and a subtle kick of jalapeño, creating a delightful balance that complements fresh oysters. Easy to prepare ahead and effortlessly impressive, this granita adds a sophisticated, palate-cleansing touch to your seafood spread, making it a standout for entertaining!

Instructions

1. 1

   Prepare granita: In a jug suitable for a stick blender, combine diced cucumber, lime zest, lime juice, caster sugar, and finely chopped jalapeño. Blend until smooth, achieving a smoothie-like consistency.

2. 2

   Freeze: Pour the mixture into a shallow container, ensuring the depth is no more than 3cm / 2.2". Freeze for at least 6 hours until solid.

3. 3

   Scrape granita: Using a fork, scrape the frozen mixture into fine, icy shavings. Use immediately or return to the freezer until ready to serve.

4. 4

   Serve: Arrange fresh oysters on a serving platter, ideally on a bed of ice, rock salt, or leafy greens for stability and chill. Spoon a small amount of granita onto each oyster and garnish with jalapeño slices if desired. Serve immediately.

Recipe Notes

• Jalapeño: The 1 tbsp of deseeded, finely chopped jalapeño provides a gentle warmth rather than intense heat, as freezing mellows its spiciness. Adjust quantity for a milder or bolder flavor, but deseed to avoid overpowering the granita.

• Oysters: Choose high-quality varieties like Sydney Rock (smaller, robust flavor) or Pacific (fleshier, cleaner taste). Favorites include Tasmanian, Merimbula, or Port Stephens oysters, but any fresh, well-sourced oysters work beautifully.

• Serving: Present oysters on a bed of crushed ice for optimal chill and stability, or use rock salt (discard after use) or inexpensive leafy greens like watercress or kale. This enhances presentation and keeps oysters fresh.

• Make ahead: The granita can be prepared and frozen up to a month in advance, either scraped or unscraped. Store in an airtight container to maintain flavor and texture.

• Storage: Leftovers keep in the freezer for at least 1 month. Re-scrape with a fork before serving if stored as a block.

• Nutrition: Values are per serving, assuming 12 servings (2 oysters each with granita). Estimates are based on minimal caloric content from cucumber, lime, and sugar, with negligible fat and protein.