Chilled Kumamoto Oysters with Cucumber Ginger Granita

  • Yield: 2 servings
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Ingredients

24 Kumamoto oysters

2 lemons

1/2-cup dried seaweed

crushed ice

black and white sesame seeds

For Granita:

2 English cucumbers

3 cups water

1 cup sugar

1 oz. ginger, peeled and crushed

juice from half a lime

salt and pepper

Directions

  1. Make a simple syrup by boiling sugar, water and ginger. Remove and chill. Peel and chop cucumber and puree in blender with strained, chilled syrup until smooth. Strain puree through a chinois and place in a metal pan and put in freezer. With a fork, scrape granita around all edges and mix well every 30 minutes until it reaches icy consistency. Season to taste with lime juice and salt and pepper.

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