Cucumber lime jalapeno granita for oysters

Name: Cucumber lime jalapeno granita for oysters
Prep time: 10 min
Total time: 10 min
Yield: 12 porsi
Cuisine: Indonesian
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))

Ice cold shavings of lime-cucumber-jalapeno granita goes so well with oysters, especially on hot summer days! I fiddled with the quantities a lot before landing what I think is the perfect balance. Great one to make now and serve tomorrow or even next week. I like that it's something a little...

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👨‍🍳 Mulai Masak

Cucumber lime jalapeno granita for oysters

Foto: RecipeTin Eats

Bahan-bahan

12 porsi

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))

Langkah-langkah

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)