Half-Shell Oysters with Cranberry-Jalapeño Granita

How better to wow your holiday party guests than with something that tops oysters with something a little bit sweet, spicy and tart. Try this cold treat to give your guests something we doubt they've ever had before.
  • 2 cups cranberry juice cocktail, no sugar added 
  • ⅓ cup sugar
  • 4 (5-inch) mint sprigs (about 1/2 ounce)
  • 1 jalapeño pepper, sliced
  • 2 tablespoons fresh lime juice
  • oysters, shucked


  1. Combine cranberry juice, sugar, mint, and jalapeños in a saucepan and bring it to a boil.
  2. Once it reaches a boil, cover and remove from heat. Let the mixture stand for 15 minutes.
  3. Strain the mixture through a fine sieve or cheesecloth into a 11x7-inch pyrex. Compost the solids.
  4. Cool the mixture until its room temperature and then stir in the lime juice.
  5. Cover the mixture and freeze it for roughly 450 minutes.
  6. Stir the mixture every 45 minutes until completely frozen; this should take at least 3 hours.
  7. Once the mixture is frozen, remove it from the freezer and scrape it with a fork until it's all a fluffy granita.
  8. Top the oysters with the granita.
  9. Enjoy!

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