0 Ratings
Recipe courtesy of Prince Edward Aqua Farms Inc.
- 4 Servings +
24 Each Avonlea Petite Oysters, shucked
2 cup / 500 ml Red Beets, peeled & grated
1 Each Lemon, zest and juice
2 cup Water
0.25 cup / 50 ml Sugar
To taste Salt
0.25 cup / 50 ml Crème Fraiche
As desired Fresh Mint, chopped
Place beets, water, sugar and salt into a medium pot; heat over medium-high heat and bring to a boil.
Reduce heat and cook for 15-20 minutes or until softened; remove from heat and allow to cool.
Add lemon juice & zest to the beet mixture and puree until smooth; strain through a fine mesh strainer.
Place beet liquid into a baking dish and put into a freezer. As the liquid begins to freeze occasionally stir it with a fork to create ice crystals. Once the mixture is frozen it is ready to use.
Place oysters onto a plate or serving platter. Top with a dollop of crème fresh.
Scrape some of the beet granita onto each oyster and garnish with mint. Serve cold.
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