Albany Rock Oysters with grapefruit granita, ginger lime & lime zest

Method

To make the syrup, put the water in a medium saucepan and bring to the boil. Add the sugar and stir until dissolved. Reduce the heat to low and simmer for 5 minutes.

Remove from the heat, cover, and allow the syrup to cool (about 20 to 30 minutes).

To make the granita, pour the juice into a medium bowl, add a third of the syrup. Stir well, taste and add more syrup to make it sweeter, if desired.

Transfer the mixture to a small square metal baking pan, cover with plastic wrap, and freeze for one hour.

Use a fork to scrape the frozen parts of the granita and mix it with portions that are still liquid.

Repeat this process every hour until the granita is completely frozen. This may take 4 to 5 hours, or longer. The granita should have a flaky, snow-like ice texture.

When ready to serve, fork the granita one last time to make it fluffy, then put a teaspoon on each oyster. You will have granita left over.

Garnish each oyster with a 1/4 teaspoon of finger lime pearls and dust with lime zest.