2 cups dried cranberries
250ml cranberry juice
500ml prosecco
zest of 1 lime
2 dozen oysters

The contrasting textures and temperatures make granita a compelling condiment for raw oysters.


1.Set a small saucepan over a medium heat and combine the cranberries with the juice, prosecco and lime zest.
2.Bring to a simmer for 3 minutes, until the dried cranberries have swollen open.
3.Transfer to a blender and blitz until smooth.
4.Strain the mixture into a bowl, discarding any waste in the sieve.
5.Pour the contents of the bowl into a plastic freezer container, cover with a lid and leave to set in the freezer for 4 hours or until firm.
6.When the granita is frozen, scratch the surface firmly with the tines of a fork, scraping up the ice crystals.
7.Have a bowl ready, filled with crushed ice.
8.Shuck the oysters and top each with a spoonful of granita, placing them on top of the ice.
9.Serve immediately.

Recipes & food styling Martin Bosley / Photography Amber-Jayne Bain

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