Chef Justine Suntah cooks a seafood feast at Tintswalo Atlantic, within sight and sound of the crashing ocean. Try her recipe for oysters with lime granita…
- 10 oysters
- 2 large lemons
- 2 limes
- 100g castor sugar
- 150ml water
- Shuck the oysters then loosen them and place them into the fridge until ready to serve.
- Zest the lemons and limes with a zester and chop roughly. Put the sugar, 150ml water and zest into a pan and stir over a gentle heat until the mixture comes to a simmer and the sugar dissolves. Remove from the heat and cool. Squeeze the juice from the lemons and limes and stir them into the sugar syrup. Strain the mixture into a shallow freezer container with a lid. Cover and freeze until the mixture begins to freeze at the edges for about 2 hours.
- Scrape all the ice from the sides of the box and break it up into smaller crystals with a fork. Re-cover and return to the freezer. Repeat this process every 30 minutes, until you have a frozen but grainy mixture. Return to the freezer.
- When ready to serve, remove the oysters from the fridge and place them on a platter. Spoon a little granita over each one.
Wine Suggestion: Colmant Brut Rosé