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Ingredients
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Oysters and Granita
Method
Preparation
- 1
Prepare the Granita
In a medium saucepan, combine the champagne, blood orange juice, granulated sugar, and blood orange zest. Heat over medium heat, stirring until the sugar is dissolved. Remove from heat and let cool.
- 2
Freeze the Granita
Once cooled, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, use a fork to scrape and stir the mixture until it becomes fluffy and granular, about 2-3 hours.
- 3
Shuck the Oysters
While the granita is freezing, prepare the oysters. Carefully shuck each oyster, discarding the top shell and placing the oyster in its bottom shell on a serving platter.
- 4
Serve
Once the granita is ready, fluff it one last time and top each oyster with a spoonful of the champagne-blood orange granita. Garnish with fresh mint leaves and serve immediately.
