- 475ml Champagne
- 120ml Champagne vinegar
- 1 shallot, very finely chopped
- salt 1 tbsp
- 1 tbsp sugar
- 1/2 tsp chili flakes
- 550g rock salt, for serving (optional)
- 12 oysters
Combine all of the ingredients, except the oysters, in a saucepan and bring to a simmer. Stir until all of the sugar and salt have dissolved.
Pour the mixture into a wide flat dish and put it in the freezer. As the mixture begins freeze, drag a fork through it to break it up.
Repeat this process every 15 minutes until the mixture is completely frozen. When done it will look like shards of ice, kind of slushy but a bit more frozen.
Scrub the outside of the oysters to remove any grit. If using, spread the rock salt out on a serving dish. Shuck the oysters and lay them on the rock salt.
Top each oyster with the granita and serve immediately.
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