prep
10 minutes
cook
5 minutes
difficulty
Easy
preparation
10
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 1 cup freshly squeezed lemon juice, approximately 4 lemons
- 2 tbsp water
- 1 tbsp white wine vinegar
- 2 tsp caster sugar
- ½ tsp freshly ground black pepper
- ½ tsp sea salt flakes
- oysters
- rock salt, for serving
- small jar salmon roe, for serving
Freezing time 2 hours
Instructions
Combine the lemon juice, water, vinegar, sugar, pepper and salt in a bowl and stir until the sugar has dissolved.
Pour into a shallow dish and cover, freeze for 1 hour until slushy. Stir with a fork to break up the ice crystals and then return to the freezer for another hour or until frozen.
Scrap the granita again just before serving.
Place the oysters on a bed of rock salt and top each oyster with ½ teaspoon of granita and a few pearls of salmon roe.
Photography by Petrina Tinslay, styling by David Morgan and art direction by Anne Marie Cummins.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
