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

View the recipe collection here


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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