Oysters with Pineapple, Lime & Jalapeno Granita
Prep time: 5 minutes, plus freezing time
Makes: about 1 cup
Ingredients:
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250g pineapple pieces
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1/3 cup mint leaves
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Juice of 2 limes
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2 tbsp champagne vinegar
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1 jalapeno, finely sliced
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1 lemon, cut into wedges
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12 freshly shucked oysters
Method:
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Place the pineapple, mint, lime juice and champagne vinegar in a blender. Blend for 1 minute or until smooth.
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Strain through a fine sieve into a shallow, freezer safe container, pressing to extract as much liquid as possible. Discard the solids.
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Freeze for 3 to 4 hours or until firm. Use a fork to scrape the mixture into light flakes.
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Arrange the oysters on a platter. Top with pineapple granita and jalapeno, then finish with a squeeze of lemon juice. Serve immediately.
