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September 16, 2025
Cucumber lime jalapeno granita for oysters Recipe
This Cucumber Lime Jalapeño Granita for oysters is summer season perfection! Tang from lime, freshness from cucumber and a touch of spice of jalapeño blitzed, frozen, scraped into icy shavings then piled onto oysters. I can eat lots of this. A LOT.
I really feel like individuals assume that “granita” is a flowery dish that’s troublesome to make. Nevertheless it’s really not. It’s actually flavoured liquid that’s frozen then scraped into shavings utilizing a fork.
You see it used for dessert, palette cleanses, garnishes and sides for savoury programs.
On this recipe, I’m utilizing it as a topping to serve oysters. Not a mind-blowing authentic concept I’ve provide you with, that is one thing you’d see right here and there on the menu of stylish bistros all through summer season.
It’s simple to make – actually only a 10 second stick blender blitz, freeze, scrape, then pile onto oysters. And the great factor is which you could make it effectively forward then simply pull it out if you want it!
Right here’s what it’s essential to make this:
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Cucumber – We’d like half a cup of the flesh solely. So, peel the pores and skin off, scrape the watery seeds out then chop the flesh. Why take away the pores and skin? As a result of it leaves robust little darkish inexperienced spots all through the granita. And the watery centre dilutes the cucumber flavour, to not point out the pesky seeds.
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Jalapeno – Provides a delicate trace of background spice into the granita. It’s not a spicy granita. Freezing really dulls the spiciness of jalapeno.
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Lime – The zest for lime flavour and juice for recent limey tang.
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Sugar – To steadiness the flavours. I attempted with out, and I believed it was too sharp.
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Simply blitz the granita substances till easy – it solely takes about 10 seconds.
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Freeze for six hours till absolutely frozen, scrape with a fork to create shavings.
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Then spoon onto oysters. Be beneficiant, pile it excessive! It’s so good!
This one’s made for a summer season Christmas, devoted to fellow Aussies. I hope you adore it!
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)
- 12 – 24 oysters (Note 2)
- Jalapeño slices , for decoration (optional)
Instructions
- 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+.
- Scrape – Use a fork to scrape into shavings (it's not hard). Use immediately or return to freezer until required.
- Serving – Place oysters on a serving platter. (Note 3)
Notes
1. 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.
2. 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!
3. 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).
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