Strawberries, Mint, Oyster

Ingredients

Strawberry Granita

  • 1kg Strawberries

  • 125g bunch of mint, leaves picked from stalks

  • 50g Cabernet Sauvignon Vinegar

 

Method

  1. In a blender puree the strawberries, then pour over the mint leaves and leave to sit in the fridge overnight.

  2. Strain the puree through a fine chinoise sieve, whisk in the vinegar and freeze. Ripe UK strawberries have a perfect sugar level for forming the right crystaline structure for granita, which makes them excellent for this recipe, about 15% BRIX. As a result, no sugar needs to be added to this recipe.

  3. To serve, carefully open your oysters, pour off a little of the brine, and use a fork to scrape some of the granita over the top.

Jade ThorneComment