Oysters with Citrus Granita
Photography by Angie Norwood Browne
Oysters with citrus granita
Combine 1 cup lemon juice, 1/4 cup blood orange juice, 1/4 cup water and 1/2 teaspoon salt in a bowl. Pour into a shallow pan and freeze until the top forms crystals. Rake a fork though the forming ice and refreeze. When ice is more solid, rake fork through the ice again to form small crystals. Keep cold.
Mince parsley and zest a lemon
Open oysters, keeping as much of the juices in the shell as possible, as well as the body of the oyster.
Garnish the oysters with 1/2 teaspoon of granita and a sprinkling of minced parsley and some lemon zest. Have the remaining granita available for extra flavor if needed.
Recipe and food styling by Emily Browne.