Oysters with Gin and Cucumber Granita

SERVES 6 as a starter PREP 20 mins Begin this recipe 1 day ahead

½ cup (125 ml) Twelfth Hour Dry Gin 1 continental cucumber, chopped juice of 1 lemon

1 makrut lime leaf

1 tbsp caster sugar

2 tsp salt flakes

1 French shallot/onion, finely chopped

2 tbsp red wine vinegar

1–2 dozen oysters mint leaves to serve

Place gin, cucumber, lemon juice, lime leaf, sugar and salt in a blender and whiz until combined and smooth. Stir through 1 cup (250 ml) water and pour into a shallow freezer-proof dish and freeze overnight. The next day, run a fork through mixture. Rake up the crystals then transfer to a serving dish. Freeze until ready to serve.

Combine onion and vinegar in a bowl and stand to pickle for 5 minutes. Serve oysters on a bed of salt. Spoon a small amount of onion on top then finish with spoonfuls of granita, serving remaining alongside. Scatter with baby mint leaves and serve immediately.