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Prep time
5 minutes
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Cook time
8 hours
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Serves
4
Author Notes
When you're first starting out with oysters, it can be tricky to know what garnish to go with them. Luckily, oysters pair well with so many flavours, and the toppings are usually relatively simple to make. Enter this tomato and vermouth granita. It's the perfect garnish, because the icy texture and savory tomato flavour easily compliments the smooth saltiness of the oyster. Plus, it's dead easy to make, with only three ingredients. —Cara Campbell
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Ingredients
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1 cup
tomato juice
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1/2 cup
dry vermouth
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12
oysters, freshly shucked
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1
dash of hot sauce, optional
Directions
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Combine the tomato juice, dry vermouth and lemon juice in a small, Tupperware container, or a shallow baking dish. Cover with a lid or with plastic wrap. Lay flat in the freezer.
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After four hours, remover from the freezer, and scrape the granita with a fork, so it crumbles into small ice crystals or chunks. Return to the freezer for at least another four hours.
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When ready to serve, remove from the freezer, and scrape again with a fork. Serve in a small bowl with fresh oysters, and optional hot sauce.
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