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5.0 from 3 votes

Cucumber lime jalapeno granita for oysters

Ice cold shavings of lime-cucumber-jalapeno granita goes so well with oysters, especially on hot summer days! I fiddled with the quantities a lot before landing what I think is the perfect balance. Great one to make now and serve tomorrow or even next week. I like that it's something a little bit different but still easy. Impresses everyone!Makes enough for 24 oysters.

Prep Time
10 mins
Freezing
6 hrs
Servings: 12 - 24 oysters
Course: Appetizer
Cuisine: American

Ingredients

  • 1/2 cup cucumber , peeled, watery seeds removed, diced into ~1cm/1/2" cubes
  • 1 tsp lime zest
  • 3 tbsp lime juice
  • 2 tsp caster sugar
  • 1 tbsp finely chopped jalapeño , deseeded (Note 1)
Serving:
  • 12 - 24 oysters (Note 2)
  • jalapeño slices , for decoration (optional)

Instructions

    Cup of Yum
  1. Granita - Place ingredients in a jug just large enough to fit a stick blender. Blitz until smooth - it should be like a smoothie. Pour in a small container so the depth is no deeper than 3cm / 2.2". Freeze for 6 hours+.
  2. Scrape - Use a fork to scrape into shavings (it's not hard). Use immediately or return to freezer until required.
  3. Serving - Place oysters on a serving platter. (Note 3)

Notes

  • Jalapeno - this amount provides just a subtle hint of spiciness to keep things interesting but by no means makes this spicy. Freezing dulls the spiciness of jalapeno quite a lot.
  • Oysters – Both Sydney Rock (smaller, stronger flavour) and Pacific (fleshier, cleaner flavour) oysters are great. These are the two main varieties here in Australia. Flavour and quality comes down to where they are grown. I love: Tasmanian, Merimbula, Port Stephens, Batemans Bay, Boomer Bay. But there are many more from around Australia that are great I haven’t tried or I don’t see them here in Sydney!
  • Serving oysters are typically served on bed of ice at restaurants to keep them cold and provide a stable base. Rock salt is an alternative (though have to discard), otherwise, a bed of leafy greens (whatever’s cheap at the time eg watercress, kale)
  • Leftovers will keep for at least a month in the freezer (scraped or unscraped).