Oysters with Lemon Coriander Granita

Author: Canadian Living

This icy granita makes more than you'll need for 24 oysters, but you can freeze the remainder – or serve more oysters!

  • Portion size 24 servings
  • Credits : Canadian Living Holiday Cookbook: Fall 2009

Ingredients

  • 3/4 cups lemon juice
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon salt
  • 2 tablespoons chopped fresh coriander
  • 1/2 teaspoon pepper
  • 24 oysters on the half shell

Method

In small saucepan, bring lemon juice, 1/2 cup (125 mL) water, sugar and salt to boil over medium-high heat, stirring occasionally, until dissolved. Transfer to 9- x 5-inch (2 L) loaf pan; let cool. Stir in coriander and pepper.

Freeze for 1 hour, scraping with fork every 15 minutes to create granular consistency. (Make-ahead: Freeze in airtight container for up to 1 week.)

Place heaping 1 tsp (5 mL) granita on each oyster; serve immediately.

Nutritional facts Per piece with 1 tsp (5 mL) granita:about

  • Sodium 47 mg
  • Protein 1 g
  • Calories 12.0
  • Total fat trace
  • Potassium 26 mg
  • Cholesterol 7 mg
  • Saturated fat trace
  • Total carbohydrate 1 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 3.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Oysters with Lemon Coriander Granita

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