Cucumber Lime Jalapeno Granita for Oysters


Cucumber Lime Jalapeno Granita for Oysters

This Cucumber Lime Jalapeño Granita for oysters is summer perfection! Tang from lime, freshness from cucumber and a hint of spice of jalapeño blitzed, frozen, scraped into icy shavings then piled onto oysters

Time 5 mins

Serves 2


  • 12 – 24 Albany Rock Oysters
  • 1/2 cup cucumber , peeled, watery seeds removed, diced into ~1cm cubes
  • 1 tsp lime zest
  • 3 tbsp lime juice
  • 2 tsp caster sugar
  • 1 tbsp finely chopped jalapeño , deseeded 
  • Jalapeño slices


    1. Place cucumber, lime zest and juice, caster sugar, jalapeno in a jug just large enough to fit a stick blender. Blitz until smooth – it should be like a smoothie. Pour in a small container so the depth is no deeper than 3cm. Freeze for 6 hours+
    2. Use a fork to scrape into shavings. Use immediately or return to freezer until required.
      1. Place oysters on a serving platter.