Oysters & Méthode are a match made in heaven. But here's a simple recipe from acclaimed New Zealand chef Martin Bosley that will take your experience to a whole new level!
Designed to pair with the delectable Tohu Rewa Rosé Méthode Traditionnelle, whip up a batch of this crimson granita the next time you get your hands on some freshly shucked oysters. Looking to impress some dinner guests? This is your answer.
2 cups dried cranberries
250ml Cranberry juice
Zest of 1 lime
2 dozen oysters
In a small saucepan over a medium heat, combine the cranberries with the juice, rosé and lime zest. Bring to a simmer for 3 minutes, until the dried cranberries have swollen open. Transfer to a blender and blitz until smooth. Strain the mixture into a bowl, discarding any waste remaining in the sieve. Pour the contents of the bowl into a plastic freezer safe container, cover with a lid and leave to set in the freezer for 4 hours or until firm. When the granita is frozen, scratch the surface firmly with the tines of a fork, scraping up the ice crystals.
Shuck the oysters and top each with a spoonful of granita. Serve promptly on a bed of crushed ice.
And don't forget your glass of méthode!
Thank you Chef Martin for kindly sharing your recipe!