OYSTERS WITH CRANBERRY & PROSECCO GRANITA

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

Instructions

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.