Ingredients
| 1 cup coconut water | |
| 4 tablespoons desiccated coconut | |
| 1 tablespoon sugar | |
| ¼ teaspoon salt | |
| juice of 1 lime | |
| 6 freshly shucked oysters | |
| sorrel flowers, to serve |
This is a great way to freshen up the amazing oysters we have in New Zealand with some tropical notes.
Served with JUBU SODA
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Instructions
| 1. | Prepare the granita the night before by mixing the coconut water, desiccated coconut, sugar and salt together and bringing to 60°C or a light simmer. |
| 2. | As soon as it simmers, pull it off the heat. |
| 3. | Whizz the mix in a blender, strain into a container, then freeze overnight. |
| 4. | To serve, put a few drops of lime juice onto each oyster. |
| 5. | Remove the granita from the freezer and scrape with a fork until it resembles snow. |
| 6. | Place a tablespoon of the granita on each oyster and serve immediately, scattered with sorrel flowers. Match with a jubu soda. |
Food by Zennon Wijlens / Drinks by Mikey Ball / Photography Jason Creaghan
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