OYSTERS WITH PINK GRAPEFRUIT GRANITA AND PICKLED ESCHALOT
Begin this recipe at least 4 hours ahead.
2 cups (500ml) store-bought pink grapefruit juice 1/4 cup (60ml) white wine vinegar 2 tsp caster sugar 1 eschalot, thinly sliced 24 shucked oysters Baby shiso leaves and lemon wedges,
Freeze grapefruit juice in a shallow freezer-proof container for 1 hour. Use a fork to scrape juice from edges of container into centre. Freeze again for 30 minutes and repeat scraping process. Repeat until granita is completely frozen with the texture of ice crystals (this should take about 4 hours).
Combine vinegar and sugar in a bowl and stir until sugar dissolves. Add eschalot, mix to coat and set aside for 5-10 minutes or until eschalot changes colour and softens.
Cover a serving platter with granita and top with oysters. Sprinkle oysters with shiso and serve with pickled eschalot and lemon wedges.