Gin Granita for Oysters

INGREDIENTS

Tops about 48 oysters or serves 8 as a cocktail. 

450ml water
215g (1 cup) caster sugar
1.5cm-piece fresh ginger, peeled, finely grated
300ml fresh lemon juice
125ml Archie Rose Bone Dry Gin 

Method

Dissolve the sugar in the water and ginger over medium high heat for 4mins.

Add the ginger and increase to a simmer for 3mins to thicken syrup slightly Cover and set aside to cool.

Add the lemon juice & gin to the syrup and stir to combine.

Pour the syrup into a square 22cm (base measurement) cake pan.

Cover with foil and place in the freezer overnight.

Use a fork to roughly break and mush up the frozen mixture.

Sprinkle directly onto freshly shucked oysters, sprinkle with the pearls from finger limes and serve immediately.

It’s also delightful served in a glass with a double measure of gin poured over the top, and some soda if you like. 

THIS RECIPE WAS CREATED IN PARTNERSHIP WITH ARCHIE ROSE.
PHOTOGRAPHY: NIKKI TO.