This icy granita makes more than you'll need for 24 oysters, but you can freeze the remainder – or serve more oysters!
- Portion size 24 servings
- Credits : Canadian Living Holiday Cookbook: Fall 2009
Ingredients
Method
In small saucepan, bring lemon juice, 1/2 cup (125 mL) water, sugar and salt to boil over medium-high heat, stirring occasionally, until dissolved. Transfer to 9- x 5-inch (2 L) loaf pan; let cool. Stir in coriander and pepper.Freeze for 1 hour, scraping with fork every 15 minutes to create granular consistency. (Make-ahead: Freeze in airtight container for up to 1 week.)
Place heaping 1 tsp (5 mL) granita on each oyster; serve immediately.
Nutritional facts Per piece with 1 tsp (5 mL) granita:about
- Sodium 47 mg
- Protein 1 g
- Calories 12.0
- Total fat trace
- Potassium 26 mg
- Cholesterol 7 mg
- Saturated fat trace
- Total carbohydrate 1 g
%RDI
- Iron 6.0
- Folate 1.0
- Calcium 1.0
- Vitamin C 3.0
