Lemon-pepper granita

MAKES ENOUGH FOR A FEW DOZEN OYSTERS

“The citrus flavours offset the natural saltiness of the oysters,” says head chef Rob Cockerill.

100 gm caster sugar

300 ml strained freshly squeezed lemon juice (about 6 medium lemons)

1 tsp freshly ground black pepper

Freshly shucked Sydney rock oysters, to serve

1 Bring 300ml water to the boil in a small saucepan. Add sugar and stir until dissolved. Remove from heat and set aside to cool completely. Once cooled, add lemon juice and pepper, then stir to combine. Pour into a shallow tray and freeze (6 hours or overnight). 2 Scrape frozen surface with a fork to make granita, then top oysters with 1 tsp granita and serve. ●