Bloody mary granita oysters

by Oyster Inn | Cuisine issue #156
Serves: 3-4A taste of Waiheke Island's chic new eatery, guesthouse and boutique, The Oyster Inn.

20 coriander leaves
5 large basil leaves
1 sprig rosemary
1⁄4 teaspoon freshly grated horseradish (from a jar or substitute with wasabi paste)
1⁄8 teaspoon cracked black pepper
pinch of Maldon sea salt
120ml tomato juice (we use Simply Squeezed)
Worcestershire sauce to taste
Tabasco sauce to taste
30ml vodka (we use Square One)
1⁄2 lemon
crushed ice to serve 
12 shucked oysters

Use a pestle and mortar to lightly crush the coriander, basil, rosemary, horseradish, pepper and salt together. Transfer to a bowl.

Combine the tomato juice, a dash of both the Worcestershire sauce and the Tabasco, the vodka and a squeeze of lemon juice. Stir in the herb mix then taste and adjust the flavours if necessary.

Leave to infuse for 1 hour then strain the mixture into a plastic tub, cover and freeze for at least 4 hours.

When fully frozen, scrape the mixture with the back of a fork until it resembles the consistency of snow.

To serve, place crushed ice on a large serving dish, arrange the oysters on top and spoon a tablespoon of
the Bloody Mary granita on to each. Serve immediately.


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