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–+ servings
tomato vermouth granita oyster garnish

Fresh Oysters with Easy Tomato and Vermouth Granita Garnish

This savory oyster garnish combines with the salty bivalve to create a perfect bite of food. With only three ingredients, it's a cinch to make, and the texture will keep your guests and your mouth guessing all night.
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Prep Time 5 minutes
Freeze Time 8 hours
Course Appetizer, Happy Hour
Cuisine American, French
Servings 4 people
Calories 40 kcal

Ingredients
  

  • 1 C tomato juice
  • ½ C dry vermouth
  • ¼ C lemon juice freshly squeezed
  • 12 oysters freshly shucked
  • 1 dash hot sauce, to serve optional

Instructions
 

  • Combine the tomato juice, dry vermouth and lemon juice in a small, Tupperware container, or a shallow baking dish. Cover with a lid or with plastic wrap. Lay flat in the freezer.
  • After four hours, remover from the freezer, and scrape the granita with a fork, so it crumbles into small ice crystals or chunks. Return to the freezer for at least another four hours.
  • When ready to serve, remove from the freezer, and scrape again with a fork. Serve in a small bowl with fresh oysters, and optional hot sauce.

Notes

Make sure to budget enough time for the granita to freeze properly - feel free to make this up to a week in advance if you want!
 

Nutrition

Serving: 25gCalories: 40kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 2mgSodium: 10mgPotassium: 161mgFiber: 1gSugar: 3gVitamin A: 276IUVitamin C: 17mgCalcium: 9mgIron: 1mg
Keyword oyster garnish, raw oyster toppings, toppings for oyster on the half shell, what to put on raw oysters
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