Submitted by: Lynda Pelletier, Montreal
“A perfect complement for oysters.”
- 3/4 cup(s) lemon juice
- 1/2 cup(s) water
- 2 tbsp(s) sugar
- 1/2 tsp(s) salt
- 1/2 tsp(s) freshly ground pepper
- To taste chopped fresh coriander (or other fresh herb)
In a small saucepan, combine the lemon juice, water, sugar and salt. Bring to a boil over medium-high heat, stirring occasionally, until the sugar has dissolved. Pour the syrup into a 9 x 5-inch bread pan and let cool. Stir in the coriander and pepper. Freeze for one hour: using a fork, scrape the mixture every 15 minutes to obtain a granulated texture. The granita will keep for up to a week in the freezer in an airtight container.
Top each oyster with a spoonful of granita. Season with Tabasco sauce to taste.
Coup de pouce