This recipe is courtesy of Chef Sean Connolly, and is perfect for summer entertaining.
INGREDIENTS:
24 oysters, freshly shucked
1 cucumber, roughly chopped
2 cups tonic water
½ cup gin
Juice of 1 lemon
Ice, to serve
METHOD:
Place the cucumber, tonic water, gin and lemon juice in a blender and blitz until smooth. Pour into a shallow metal tray and place in the freezer for 4 hours or overnight. Remove from freezer and scrape/rake the granita with a fork to break up the ice crystals.
Arrange the oysters on a bed of ice and spoon a small amount of the granita on each oyster. Serve immediately.