Cucumber lime jalapeno granita for oysters
Prep
10m
Total
10m
This refreshing cucumber lime jalapeno granita is the perfect accompaniment for fresh oysters. With a hint of heat from the jalapeno and the zesty flavors of lime and cucumber, it's a truly unique and delicious way to enjoy this classic seafood dish.
Ingredients
12 servingsServing
Steps
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Nutrition Facts
Per serving. If servings isn't set, the recipe counts as 4.
-
Calories 32kcal 1%
-
Fat 0g 0%
-
Saturated Fat 0g 0%
-
Carbohydrates 5g 1%
-
Fiber 1g 4%
-
Sugar 4g 8%
-
Protein 1g 2%
-
Cholesterol 10mg 3%
-
Sodium 45mg 1%
Percent Daily Values are based on a 2,000 calorie diet.
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).
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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