Easy

Oysters with pink grapefruit granita and pickled eschalot

Name: Oysters with pink grapefruit granita and pickled eschalot
Yield: 6
Ingredients: 2 cups (500ml) store-bought pink grapefruit juice; 1/4 cup (60ml) white wine vinegar; 2 tsp caster sugar; 1 eschalot, thinly sliced; 24 shucked oysters; Baby shiso leaves, to serve; Lemon wedges, to serve

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by Phoebe Wood

Oct 08, 2018

The citrus flavours in this dish really offset the natural saltiness of the oysters.

2 cups (500ml) store-bought pink grapefruit juice
1/4 cup (60ml) white wine vinegar
2 tsp caster sugar
1 eschalot, thinly sliced
24 shucked oysters
Baby shiso leaves, to serve
Lemon wedges, to serve

Method

1.

Freeze grapefruit juice in a shallow freezer-proof container for 1 hour. Use a fork to scrape juice from edges of container into centre. Freeze again for 30 minutes and repeat scraping process. Repeat until granita is completely frozen with the texture of ice crystals (this should take about 4 hours).
2.

Combine vinegar and sugar in a bowl and stir until sugar dissolves. Add eschalot, mix to coat and set aside for 5-10 minutes or until eschalot changes colour and softens.
3.

Cover a serving platter with granita and top with oysters. Sprinkle oysters with shiso and serve with pickled eschalot and lemon wedges.