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Oysters with raspberry granite

Cooking time: 30

Cooking method: Raw


  • ½ cup raspberries
  • ¾ cup red wine vinegar (or ½ cup of red wine vinegar & ¼ cup of raspberry vinegar)
  • ¼ cup shallots, minced
  • 1tsp black pepper, coarsely ground
  • pinch flaky sea salt
  • 36 NZ Pacific oysters, half shell

Cooking instructions

  1. Work raspberries through a mesh sieve with a wooden spoon or rubber spatula to remove seeds (you should have about 2 tablespoons of puree).
  2. In a small bowl, combine raspberry puree with vinegar, shallots and pepper. Season with a pinch of salt. Pour into a small container and freeze for at least 8 hours, stirring once or twice with a fork.
  3. Loosen the oysters from the shell, but leave in the shell for ease of eating.
  4. Just before serving, rake the mignonette with a fork and stir it, breaking any big, icy chunks into shards. Spoon about 1 teaspoon of granita onto each oyster and serve. Keep additional mignonette granita in the freezer to top oysters as needed.

Image and recipe courtesy Nurtured Seafood